Wild Mushroom Risotto

In a wide pan over high heat, melt a small knob of butter until foaming subsides. Add mushrooms in a single layer and cook without moving for 2–3 minutes until deeply browned. Season with salt, toss once, and cook 1 minute more. Remove and set aside. The mushrooms must be seared separately to drive off moisture and develop flavour — adding them directly to the risotto results in grey, steamed fungi.

In a heavy-bottomed wide pot over medium heat, melt half the butter and soften the shallots for 3–4 minutes until translucent. Add the dry rice and stir constantly for 2 minutes until every grain is coated in fat and the grains turn from chalky white to slightly translucent at the edges. You should hear a gentle clicking sound as the grains catch the bottom. This tostatura is essential — it seals the starch so the rice absorbs liquid gradually rather than all at once.

Pour the white wine into the toasted rice and stir vigorously. Cook until fully absorbed, about 2 minutes. Then add warm stock one ladle at a time (roughly 100ml), stirring constantly and waiting for each addition to be almost fully absorbed before adding the next. Keep the stock hot in a separate saucepan throughout. This process takes 18–20 minutes total — do not rush it with large additions of cold stock.

Remove the pot from the heat entirely. Add the seared mushrooms, then vigorously stir in the cold cubed butter and the grated Parmigiano all at once, using a wooden spoon or silicone spatula in a rapid figure-eight motion for 1–2 minutes. This mantecatura is what creates the signature wave-like, all'onda consistency. The cold butter emulsifies with the starchy cooking liquid into a glossy, rich sauce. Serve immediately on warm (not hot) plates.