Place a pot with 3 cups water (700 ml) on the stove. Roughly chop the onion, celery stalk, carrot, and zucchini. Add them to the water along with the bay leaf to make the broth.

Prepare the porcini mushrooms. Place them in a bowl with hot water and soak for a few minutes until softened.

Toast the rice in a pot.

In another pot with a lid, add olive oil to the bottom. Finely chop the shallot and sauté it with a pinch of salt. Add the drained mushrooms, then add the rice and stir to combine. Pour in the white wine to deglaze.

Once the wine has evaporated, add 2 cups (500 ml) of the vegetable broth to cover the rice. Cover with a lid and cook for the time indicated on the rice package (for me, 16–18 minutes). I rarely stir the rice until near the end of cooking.

Keep the broth warm and add more to the rice as needed.

At the end of cooking, add the butter and let the risotto rest for a few minutes off the heat. Stir in grated Parmesan cheese. Adjust salt if needed.

Plate the risotto and top with Parmesan shavings. Serve hot.

For plating, I used a 3.5-inch (9 cm) round mold.