1. 1

   Step 1

   Heat the vegetable broth and keep it warm.

2. 2

   Step 2

   Clean the 180 g of porcini, 100 g of chanterelles, 100 g of button mushrooms, and 100 g of portobello mushrooms, removing any dirt.

3. 3

   Step 3

   Cut the mushrooms into cubes or slices, removing the gills from the portobellos.

4. 4

   Step 4

   Finely chop the 50 g of white onion.

5. 5

   Step 5

   In a pan, heat a drizzle of oil with 1 clove of garlic.

6. 6

   Step 6

   Add the mushrooms, season with salt, and cook over high heat for 8 minutes.

   Timer 8 min
7. 7

   Step 7

   Remove the garlic from the mushrooms and set them aside.

8. 8

   Step 8

   In the same pan, heat more oil and sauté the onion until translucent.

9. 9

   Step 9

   Add the 320 g of Carnaroli rice and toast it, stirring until the grains are hot.

10. 10

    Step 10

    Deglaze with a ladle of hot broth and continue cooking, adding more broth as it is absorbed.

11. 11

    Step 11

    3 minutes before the end, add the cooked mushrooms to the rice and add black pepper to taste.

    Timer 3 min
12. 12

    Step 12

    Turn off the heat, add 60 g of cold butter and 60 g of Grana Padano.

13. 13

    Step 13

    Stir vigorously to combine everything and serve immediately.

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