Risotto all'Onda with Porcini, Pancetta and Saffron

Method

1. Prepare the broth: combine 1.5 L water with 70 g celery, 70 g carrot, and 70 g onion. Season with salt and cook for 20 minutes. Strain and keep warm.
2. Clean the porcini mushrooms: remove any dirt and blemishes. Cut the caps into strips and the stems into small pieces.
3. Cut the pancetta into small strips.
4. Crush a garlic clove and remove the skin. Cut it in half or thirds.
5. In a pan, heat olive oil over low heat and add the garlic. Sauté until golden, then add the pancetta. Cook for 2-3 minutes until crispy. Remove the garlic.
6. Add the mushrooms to the pan, season with salt and pepper. Cook for 7-10 minutes until they release their water and it evaporates. Remove from heat and set aside.
7. In a separate pan, toast the rice over medium heat for 3-4 minutes without fat, until it smells like bread and the grains turn white. Set aside.
8. In the same pan used for mushrooms, add a little of the mushroom cooking fat and 20 g of butter. Melt over low heat until it becomes hazelnut-colored and foamy.
9. Add the finely chopped onion and sauté until softened.
10. Add the toasted rice and stir to coat with the fat.
11. Increase the heat and add half a cup of dry white wine. Let it evaporate.
12. Start adding warm broth a ladle at a time, stirring and shaking the pan to keep the risotto 'all'onda'. After a couple of ladles, add the pre-cooked mushrooms.
13. Continue cooking, adding broth as needed, until the rice is almost done (1 minute before the package cooking time).
14. Add the saffron (two sachets or pistils pre-soaked in broth) and mix well.
15. Turn off the heat. Add the remaining 20 g of cold butter from the freezer and the grated Parmesan. Vigorously toss and stir to create a creamy emulsion.
16. Add fresh chopped parsley. If too dry, add a little more broth.
17. Cover and let rest for 1 minute.
18. Serve immediately.