First, wash the vegetables, peel the carrot, and place them in a pot with cold water and kosher salt. Bring to a boil to make the broth. Meanwhile, soak the dried porcini mushrooms in cold water for about 20 minutes. While waiting, use a small knife to clean the fresh porcini mushrooms by scraping off any dirt, then wipe them with a damp cloth—never wash fresh porcini mushrooms with water. Slice them evenly for garnish.

For the other two mushrooms, remove the caps and slice them thinly, then cut the stems into small cubes. Wash the parsley and prepare a bowl with ice water. Pick only the parsley leaves, reserving the stems for cooking the mushrooms. Blanch the parsley leaves in boiling salted water for about 3 minutes, then drain and transfer them to the ice water to preserve their flavor and bright green color.

Pour a little ice water into the blender jar, add the parsley leaves, and start blending. Gradually add the olive oil until you get a creamy consistency. Strain the sauce through a fine sieve and reduce it in a small saucepan over medium heat, adding a teaspoon of cornstarch dissolved in warm water if needed to thicken. Once thickened, pour the sauce into a squeeze bottle and set aside.

In a nonstick skillet, heat 2 tablespoons of olive oil with a garlic clove, the reserved parsley stems, and the sliced mushrooms. Once golden and almost cooked, remove them and drain on parchment or paper towels. In the same skillet, add the remaining mushrooms (sliced and cubed) and the soaked, drained dried mushrooms. Add half the white wine, let it evaporate, and cook until done.

Now, cook the rice. Finely chop the shallot. Heat a risotto pan, add 2 tablespoons of olive oil and the shallot, and sauté until golden. Add the rice and toast it, then deglaze with the remaining white wine. Cook, gradually adding the vegetable broth. Halfway through cooking, add the porcini mushrooms, and finish by stirring in the Parmesan cheese for creaminess. Turn off the heat, let it rest, and stir in the butter.

To serve, spread the parsley sauce on the plate, use a ring mold to shape the risotto to the side, and top with the porcini mushrooms.