Start with the Braulio reduction, pouring a glass of Braulio in a small pot and cook it on a low flame until it reaches the consistency of a good balsamic vinegar. In the meantime clean the Porcini and dice them evenly. Never forget to keep the broth simmering, that you prepared beforehand.
Melt a knob of butter in a pan, add the Carnaroli rice from Riserva San Massimo and roast it for approximately one minute with the Porcini. Then start gradually adding beef broth (first abundantly and then few at a time). After circa ten minutes add the diced Toma Piemontese cheese and keep on stirring for 4 minutes. At this point remove the pan from the flame and start the “mantecatura”. That means cream the risotto with the rest of the butter and the ground Parmesan cheese. Cover the risotto and let it rest for a moment.
Serve the risotto with a few drops of the Braulio reduction.