Risotto alla Parmigana con Funghi Trifolati from A Lombardian Cookbook by Alessandro Pavoni and Robe

Ingredients

• 2 litres Chicken Stock
• 85 g unsalted butter
• extra virgin olive oil, for drizzling
• 30 g cold unsalted butter, diced
• ½ small white onion, finely chopped
• 3 cups (750 ml) red wine
• 450 g (about 2¼ cups) carnaroli rice
• salt flakes
• 35 g cold Acid Butter
• 50 g Grana Padano, freshly grated
• 100 g chestnut mushrooms
• 100 g each slippery jack and pine mushrooms, cut into eighths
• 1 clove garlic, bruised
• 1½ tablespoons extra virgin olive oil
• 60 g unsalted butter
• ½ teaspoon caster sugar
• ¼ cup (60 ml) Brown Stock
• 1 handful (about ½ cup) flat-leaf parsley leaves, finely chopped