Recipe Category: Risotto, Main Course

Prepare Broth: Heat 1.5L chicken or vegetable broth to simmer in saucepan. Add 0.5g saffron threads (about 1/2 tsp) to infuse.

Toast Onion Base: In heavy-bottomed pan, melt 3 tbsp butter over medium. Add 1 finely chopped small onion. Cook 6-8 minutes until translucent (no color).

Toast Rice: Add 400g Carnaroli or Arborio rice. Stir constantly 2-3 minutes until rice is hot and slightly translucent at edges (perlatura stage).

Deglaze: Pour in 120ml dry white wine (preferably Italian like Pinot Grigio). Stir until completely absorbed.

First Broth Addition: Add first ladle (about 1/2 cup) of hot saffron broth. Stir continuously until absorbed.

Continue Adding Broth: Maintain broth at simmer. Add next ladle only when previous is 90% absorbed. Stir constantly to release rice starch.

Test Doneness: After 16-18 minutes, taste rice. Should be al dente (firm center) with creamy exterior. Total liquid needed usually 4:1 ratio (broth:rice).

Mantecatura (Final Emulsification): Remove from heat. Stir in 2 tbsp cold butter and 80g grated Parmigiano-Reggiano vigorously to create creamy texture.

Rest: Cover, let stand 2 minutes (risotto should be all’onda – wavy consistency).

Serve: Plate immediately. Optional: Top with bone marrow (midollo) for authenticity.

Critical Technique: Constant stirring is key. Never rinse rice after cooking. Serve within 5 minutes of finishing.

Prepare Mushrooms: Clean 400g mixed mushrooms (porcini, cremini, shiitake) with damp cloth (do not wash). Slice 300g into 1/4-inch slices, finely chop 100g for flavor base. If using dried porcini (20g), soak in 2 cups hot water 30 minutes, reserve liquid, chop rehydrated mushrooms.

Make Mushroom Stock: In saucepan, combine 1.5L vegetable or chicken stock, mushroom soaking liquid (strained through coffee filter), 1 smashed garlic clove, 1 sprig thyme. Heat to simmer, keep warm.

Sauté Mushrooms: Heat 2 tbsp olive oil + 1 tbsp butter in large skillet over medium-high. Add sliced mushrooms, cook 8-10 minutes until browned and liquid evaporates. Season with salt, pepper, 1 tsp chopped thyme. Remove half for garnish.

Start Risotto Base: In heavy-bottomed pot, melt 3 tbsp butter over medium. Add 1 finely chopped shallot, cook 3 minutes until soft. Add 400g Carnaroli rice, toast 2 minutes until translucent edges.

Deglaze: Add 1/2 cup dry white wine, stir until absorbed.

Begin Adding Liquid: Add 1 ladle (about 1/2 cup) hot mushroom stock, stir constantly until absorbed. Continue adding stock ladle by ladle, maintaining gentle simmer.

Add Mushrooms: After 10 minutes, stir in chopped mushrooms and half of sautéed sliced mushrooms.

Continue Cooking: Continue adding stock and stirring for another 8-10 minutes until rice is al dente with creamy consistency.

Final Touch: Remove from heat, stir in 2 tbsp cold butter, 1/2 cup grated Parmigiano-Reggiano, 2 tbsp chopped parsley. Cover, rest 2 minutes.

Serve: Divide among bowls, top with reserved sautéed mushrooms, extra Parmigiano, drizzle of truffle oil (optional).