Risotto with Pioppini Mushrooms

Method

1. Clean the mushrooms: cut the caps into strips and chop the stems finely. Leave very small mushrooms whole.
2. Chop the shallot, parsley and rosemary.
3. In a pot, heat a drizzle of olive oil. Add half the shallot and a little parsley and sauté briefly. Add the mushrooms, season with salt and pepper, cover and let them release their water. Then uncover and let the water evaporate. Remove the mushrooms and set aside.
4. In the same pot, add the remaining shallot, a knob of butter and the rosemary. Sauté gently.
5. Add the rice and toast over medium heat, stirring constantly, until the grains are translucent and well coated.
6. Deglaze with white wine and let it evaporate completely.
7. Add the sautéed mushrooms back to the pot. Start adding hot broth ladle by ladle, stirring often. Continue cooking until the rice is al dente (about 15-18 minutes), adding more broth as needed.
8. Remove the pot from the heat. Add the remaining butter and the grated Parmesan. Stir vigorously (mantecare) until the risotto is creamy and smooth.
9. Cover and let rest for 30 seconds. Serve immediately, finishing with a crack of black pepper and a drizzle of extra virgin olive oil if desired.