Rice has been known in Italy since the Renaissance. The famous varieties suitable for risotto, Arborio, Vialone and Carnaroli, are still traditionally grown in the Po Valley today. The basic recipe is usually always the same, as the preparation of a risotto always begins with the preparation of the stock required to cook the round grain rice, with butter, finely chopped white shallots and a good sip of white wine or frizzante. In keeping with the autumn season, we add two kinds of mushrooms: dried porcini mushrooms, whose aroma harmonizes perfectly with that of smoked mushrooms. A peppy surprise is our vegetarian topping with crunch, whose spicy smoked paprika note goes perfectly with the earthy taste of the mushrooms.

The day before: prepare the chorizo crunch. To do this, coarsely crush the almonds, finely chop the rosemary and thyme. Finely chop the garlic and prepare the salt and smoked paprika. Then heat the rum with the muscovado sugar and butter until the sugar and butter have melted. Add all the prepared ingredients to the butter and sugar mixture, mix thoroughly and leave the mixture to infuse overnight in the fridge. The next day, pluck the mixture onto a baking tray lined with baking paper. Bake for about 10 minutes at 180 °C. For the mushroom stock, bring the specified amount of water to the boil. Place the dried porcini mushrooms and smoked mushrooms in a wide bowl and pour over the boiling water, leave to infuse for about 15 minutes. Drain off the soaking water, reserving it, and place in a saucepan; keep warm over a low heat. If necessary, cut the mushrooms into smaller pieces and set aside. Add the miso paste and vegetable stock to the stock in the pan and mix all the ingredients well. For the risotto, finely dice the shallots and sauté in 40 g butter. Add the risotto rice and sauté, stirring, until translucent. Deglaze with the white wine and reduce, stirring regularly. Then add the chopped mushrooms and pour in about half of the hot mushroom stock so that the rice in the pan is completely covered. Over the next 18-22 minutes, keep adding a ladleful of the hot stock, stirring constantly, until the rice is cooked al dente and the sauce has a creamy consistency. At the end of the cooking time, remove the risotto from the heat and leave to stand for a short while. Finally, fold in the garlic, 40 g butter, lemon zest and lemon juice and freshly grated Parmesan. Optionally season with a little smoked paprika and serve immediately. Garnish with chorizo crunch to taste.