Risotto ai Porcini is creamy, deeply aromatic, and savory, with the woodland intensity of porcini mushrooms carried through every grain of rice. The rice should finish all’onda—loose and flowing—enriched with cold butter and Parmigiano Reggiano for a glossy, luxurious texture.

This risotto is silky, fragrant, and luminous with saffron, with the gentle vegetal sweetness of squash blossoms folded through at the last moment. Finished with butter and Parmigiano-Reggiano, it flows softly on the plate and tastes rich yet unmistakably summery.