Authentic Risotto ai Funghi Porcini (Creamy Porcini Mushroom Risotto)

Place the dried porcini mushrooms in a small bowl and pour 1 cup of hot water over them. Let soak for 20 minutes until reconstituted and tender. Strain through a fine-mesh sieve lined with a paper towel, reserving the rich soaking liquid. Finely chop the rehydrated porcini.

Add the reserved porcini soaking liquid to the pot of simmering vegetable broth. Keep the broth mixture warm over low heat on an adjacent burner.

In a wide, heavy skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced fresh cremini mushrooms and sauté for 5 to 6 minutes until golden-brown. Stir in the minced garlic and chopped rehydrated porcini; cook for 1 minute more. Season with a pinch of salt and pepper, transfer to a plate, and set aside.

In the same skillet or a Dutch oven, heat the remaining 2 tablespoons of olive oil over medium-low heat. Add the minced shallot and cook gently for 3 minutes until soft and translucent, without browning.

Add the Carnaroli rice to the pan (tostatura step). Toast the dry grains for 2 to 3 minutes, stirring constantly, until the edges turn translucent and the rice smells nutty and warm to the touch.

Pour in the dry white wine (sfumatura step). Stir constantly until the wine has completely evaporated and absorbed into the rice.

Begin adding the hot mushroom-vegetable broth one ladle (about 1/2 to 3/4 cup) at a time. Stir gently and continuously. Allow each ladle of broth to be nearly absorbed before adding the next. Maintain a steady, gentle simmer.

At the 15-minute mark, stir in the sautéed mushrooms. Continue adding broth and stirring for another 3 to 5 minutes (total cook time 18 to 20 minutes) until the rice is al dente—creamy on the outside with a slight, pleasant bite in the center.

Remove the pan completely from the heat (mantecatura step). Rest for 1 minute, then vigorously stir in the cold cubed butter and freshly grated Parmigiano-Reggiano until a luxurious, wavy texture (all'onda) forms.

Season to taste with sea salt and cracked black pepper. Spoon immediately onto flat warm plates, tap the bottom of the plate to spread the risotto evenly, and garnish with fresh parsley and an extra dusting of Parmigiano-Reggiano.