Risotto ai Funghi Porcini e Tartufo Nero Estivo con Mantecatura al Parmigiano Reggiano

Rehydrate dried porcini mushrooms: Place dried porcini in a bowl and cover with 250 ml of warm water. Let them soak for 20-30 minutes until softened. Strain the mushrooms, reserving the soaking liquid. Gently squeeze excess water from the rehydrated porcini and finely chop them. Carefully filter the reserved soaking liquid through a fine-mesh sieve lined with cheesecloth to remove any grit, and add it to your heated vegetable broth.

Prepare the sofritto: In a heavy-bottomed pot or a large, wide pan, heat 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter over medium heat. Add the minced shallots and cook gently until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to brown it.

Toast the rice: Add the Carnaroli rice to the pan with the shallots and garlic. Stir continuously for 2-3 minutes until the edges of the rice grains become translucent and they make a faint crackling sound. This step, known as "tostatura," helps the rice absorb liquid evenly and maintain its texture.

Deglaze with wine: Pour in the dry white wine. Stir constantly until the wine is completely absorbed by the rice and its alcoholic aroma has evaporated, about 2-3 minutes.

Cook the mushrooms: Add the chopped rehydrated porcini and the sliced fresh porcini (if using) to the rice. Stir well and cook for 2-3 minutes, allowing the mushroom flavors to meld with the rice.

Add broth gradually: Begin adding the hot vegetable broth, one ladleful at a time, stirring frequently. Wait until each ladleful is almost completely absorbed before adding the next. Maintain a gentle simmer throughout the cooking process. Continue this for about 15-18 minutes.

Achieve al dente: Continue adding broth and stirring until the rice is al dente – cooked through but still firm to the bite with a slight chew in the center. This usually takes about 18-20 minutes in total. The risotto should be creamy and slightly flowing, not stiff.

Mantecatura (creaming): Remove the pot from the heat. Stir in the remaining 60 grams of cold, cubed unsalted butter and the 60 grams of freshly grated Parmigiano Reggiano. Stir vigorously for 1-2 minutes. This vigorous stirring, known as "mantecatura," emulsifies the butter and cheese, creating a wonderfully creamy and velvety texture. Cover the pot and let the risotto rest for 1-2 minutes.

Season and serve: Uncover and stir gently. Taste and adjust seasoning with sea salt and freshly ground black pepper. The risotto should be fluid and wavy (all'onda). Ladle the risotto into warm shallow bowls.

Garnish and finish: Drizzle with a touch of fresh extra virgin olive oil. Garnish with finely chopped fresh flat-leaf parsley. For the ultimate gourmet touch, shave generous curls of fresh summer black truffle directly over each serving using a truffle shaver. Serve immediately with additional Parmigiano Reggiano on the side.