Preparation

• Prepare a light vegetable broth with carrot, onion, celery, and a pinch of turmeric to give an extra touch of color and aroma to our woodland risotto.

  Clean the chiodini mushrooms from any soil and damaged parts. Place them in a non-stick pan with a lid and, over low heat, let them lose most of their vegetation water (which we will discard); repeat this operation twice.

  Transfer the mushrooms to a plate, while, in the same pan, we will brown the garlic clove in a generous tablespoon of extra virgin olive oil. Add the mushrooms and let them brown for a couple of minutes, over high heat, stirring often. Add the peeled tomatoes, chili pepper (if desired), stir, cover, and let them flavor for a couple of minutes; add salt as needed.

  Pour the rice into a non-stick saucepan and let it toast, stirring occasionally, without adding any seasoning. The rice is toasted when it feels very hot to the touch. At this point, pour a ladle of boiling broth over the rice, being very careful as it may sizzle.

  Stir the rice often and add more broth only when the previous one is almost fully absorbed. When the rice is very al dente, we can add the mushroom mixture, stir to mix well with the rice and continue cooking, adjusting the salt.

  When the rice is cooked, turn off the heat, remove it from the stove, add a knob of butter and grated table cheese, and stir the risotto until the butter and cheese are completely absorbed, and let it rest, well covered, for a couple of minutes.

  Serve the woodland risotto with a sprinkle of freshly chopped parsley.