Cucina di Matteo

1. Soak the porcini: Place dried porcini in a bowl, cover with 250ml warm water. Let steep for 15 minutes. Strain, reserving the soaking liquid. Chop the rehydrated mushrooms.
2. Start the soffritto: In a heavy-bottomed pan over medium heat, warm the olive oil and half the butter. Add onion and cook until translucent, about 4 minutes. Add garlic, cook 30 seconds more.
3. Toast the rice: Add the Carnaroli rice. Stir continuously for 2 minutes until the grains are translucent at the edges and sizzling.
4. Deglaze: Pour in the white wine. Stir until fully absorbed. The kitchen should smell incredible by now.
5. Sauté mushrooms: In a separate pan, sauté the fresh cremini in a splash of oil over high heat until golden. Add the chopped porcini. Season lightly. Set aside.
6. Cook the risotto: Add warm broth one ladle at a time to the rice, stirring frequently. Wait until each ladle is almost fully absorbed before adding the next. Add the reserved porcini soaking liquid as part of the broth. Total cooking time: 16-18 minutes.
7. Fold in the mushrooms: When the rice is al dente, fold in all the mushrooms. Remove from heat.
8. Mantecatura: Add the remaining butter and the Parmigiano. Stir vigorously until the risotto is creamy and flows like lava. Cover and rest 2 minutes.
9. Finish and serve: Plate immediately. Drizzle with truffle oil, sprinkle parsley, and crack fresh black pepper over the top. Serve on warm plates.

Matteo says: The secret to perfect risotto is patience. Never rush the broth absorption — the rice should always be just barely covered. Use the wooden spoon test: draw a line through the risotto on the plate. If it slowly flows back together, you've achieved the perfect all'onda (wave) consistency.

Pair with a young Barbera d'Alba or a crisp Verdicchio. Never, ever use Parmesan from a green can — your nonna will know. For a vegetarian version, this dish is already vegetarian; just ensure your Parmigiano uses traditional rennet substitute if needed. Buon appetito!