A study in creamy, earthy emulsification. The starch from Arborio or Carnaroli rice is released through continuous agitation and precise hydration with hot mushroom stock, binding together with butter and Parmesan into a thick, flowing mantle ('all'onda') that perfectly supports the intense umami of wild porcini.
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Prep mushrooms. Sauté fresh mushrooms until browned. Set aside. Soak dried porcini, chop, and strain soaking liquid into the stock.
The Soffritto. Sauté shallots in 1 tbsp butter/oil until soft.
Tostatura. Add rice. Stir for 2 mins until edges are translucent and it smells nutty.
Sfumatura. Pour in wine. Stir until absorbed.
The Ladle. Add hot stock one ladle at a time. Stir continuously. Wait for absorption before adding more. Repeat for 18-20 mins .
Mantecatura. Remove from heat. Vigorously stir in cold butter and Parmesan until creamy. Let rest for 2 mins before serving.
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