Risotto with Mushrooms

Method

1. Prepare the vegetable broth: cut 70 g each of carrot, celery, and onion into chunks; add a garlic clove, a cherry tomato, parsley stalks, and 2 l of water. Season with salt and bring to a boil.
2. Toast the rice dry in a pan without any fat until it reaches about 50–55°C and turns slightly white on the surface. Set aside.
3. Clean and wash the mushrooms thoroughly. Set aside a few raw ovoli for garnish. Slice the remaining mushrooms into small pieces.
4. In a pan, heat extra-virgin olive oil, add a little lemon zest and chopped parsley. Add the mushrooms, season with salt, cover, and cook until they release their liquid. Then uncover, raise the heat, and let the liquid evaporate and the mushrooms lightly brown. Turn off the heat.
5. In another pan, heat extra-virgin olive oil and sauté the chopped shallot until softened. Add the toasted rice and stir to coat with oil.
6. Deglaze the rice directly with hot broth (no wine). Continue cooking, adding more broth as each addition is absorbed, over medium-high heat.
7. After about 4–5 minutes, add the sautéed mushrooms to the rice. Stir and continue cooking.
8. Lower the heat, cover, and cook, adding broth as needed and stirring occasionally, until the rice is almost done (the white core just about to disappear).
9. Increase the heat, add a final ladle of broth, and toss vigorously to emulsify. Turn off the heat.
10. Mantecatura: add cold butter, grated Parmigiano, and chopped parsley. Toss the risotto to combine everything into a creamy consistency. Cover and let rest for 1 minute.
11. Plate the risotto: place it on a dish, top with raw ovoli slices, a little lemon zest, a few drops of lemon juice, a pinch of salt, freshly ground black pepper, and a drizzle of extra-virgin olive oil.