Autumn Risotto | Aurora Mazzucchelli

Ingredients for 4 servings

• 1150 ml of autumn broth
• 320 gr of vialone nano rice
• 20 gr of butter
• 15 gr of extra virgin olive oil
• 8 chestnuts
• 4 morels
• 2 porcini mushrooms
• 2 walnuts in alcohol
• 0.3 gr of xanthan gum

For the autumn broth

• 200 gr oak leaves
• 100 gr maple leaves
• 100 gr birch leaves
• 3 lt mineral water

Method
For the autumn broth

Wash the leaves and let them dry in the oven at 50°C for about 2 hours.
In a baking dish, combine 200 gr of mixed dried leaves and 3 liters of water. Cover with aluminum foil and bake in the oven at 150°C for about 3 hours.
Strain and season with salt to taste.

For the risotto

Blend 50 ml of autumn broth with the walnuts in alcohol to obtain a smooth cream.
Emulsify 100 ml of autumn broth with the xanthan gum.
Blanch the mushrooms, then dry them in the oven for about 2 hours at 80°C. Grind them into a powder, keeping the two varieties separate.
Toast the rice in extra virgin olive oil and continue cooking (approx. 18 min), moistening with the autumn broth as needed. When the rice is almost done, stir in the butter to make it creamy.

Plating

Serve the risotto garnished with a few drops of walnut cream, the thickened autumn broth, the mushroom powders, and some shavings of raw, previously peeled chestnuts.