Porcini Mushroom Risotto

Method

1. Grate the Parmesan rind.
2. Finely chop carrot, celery, and onion to create a soffritto base.
3. Add parsley stems, rosemary, and a pinch of salt to the soffritto.
4. In a separate pan, melt butter and add garlic.
5. Cut the porcini mushroom stems and add them to the pan.
6. Toast the rice with the mushrooms.
7. Deglaze with good white wine.
8. Season with salt and black pepper.
9. Add some mascarpone cheese.
10. Add chopped parsley and grated Parmesan cheese.
11. Add more black pepper and some stock as needed.
12. Finish with 'The Sound Of Love' (a final stir with care).