Start by preparing the vegetable broth which must boil with the vegetables and dried porcini mushrooms (to taste) for at least 30 minutes.
Take a small bunch of parsley, wash, dry and finely chop the leaves only. Place the parsley in a bowl, add the extra virgin olive oil, some salt and pepper.
In the meantime, clean the porcini mushrooms with a damp cloth and by delicately scraping away any soil. Remove the head from the stalk, finely slice, taking care not to break the mushroom up, set aside 5 or 6 slices and season with the previously prepared oil and parsley; dice up the stalk.
Heat a drizzle of oil and a de-germed garlic clove in a pan, add the remaining mushroom slices and pieces, toast for 1 minute then brown for a few minutes after adding the vegetable broth and dried porcini mushrooms. Add salt and pepper then leave in the pan hot with the lid on.
Let us now turn to the rice: heat the pan on a high flame and start by toasting the Carnaroli “Musso” Baraggia rice PDO. Sautée and crumble to separate the grains until the rice becomes translucent.
Simmer with white wine until reduced (all the while on a high flame) and until the alcoholic part evaporates entirely.
Add some of the broth to the Carnaroli “Musso” Baraggia rice PDO, lower the flame from high to medium and gradually add more broth. Cook for around 16 minutes. Stir the Carnaroli “Musso” Baraggia rice PDO as much as possible to encourage the release of starch, for a creamier risotto. 5 minutes before finishing cooking add the browned porcini mushrooms. Taste 1-2 minutes before expected cooking time to check the grains have been cooked.
Once cooked, remove from the flame, add the cold butter and parmesan cheese, stir until creamy and leave to rest 2 minutes with the lid on; remove the lid, stir again and add a little hot broth if required. Move the pan back and forth to create a wavy movement in the risotto.
Plate up, place a hand under the dish and tap lightly so that the rice spreads out evenly. Garnish with curls at the center of the plate and sprinkle with some parsley to taste, along with a drizzle of flavored oil.