Make a stock with 50 gr dried porcini and 1 lt water.

Ferment 150 gr porcini with 0.3 gr salt for 15 days in a vacuum; after the time has elapsed, charcoal them and finely dice them.

Prepare a base with whole garlic, shallot brunoise butter and rosemary and brown the remaining porcini gently: make a cream by removing garlic and rosemary.

Cook the risoni as if it were a risotto using the porcini broth a little at a time; halfway through cooking, add the porcini cream and bring to a simmer.

Mantecare with butter, malga cheese and timut pepper, adding the diced fermented mushrooms.

Prepare a base with butter, a couple of anchovies and plenty of onion, stewing for a long time; add rabbit livers previously blanched for 30 seconds in water and grechetto, finely chopped.

Brown and deglaze with plenty of Umbrian grechetto. Add herbs and juniper berries; cook with light rabbit stock.

Cut onion and shallot into brunoise and stew with butter; deglaze with vinegar and grechetto and bring to ⅓ reduction.

Add fresh cream, salt, and pepper and mix together. Correct for acidity with lemon juice.

Puree wild nepitella in thermomix at 60° for 5 to 6 minutes. Leave to infuse overnight. The following day strain and decant.

Ferment blackberries with salt for 6 days at 18/20°. Pass through a tomato mill to remove the seeds.

Withdraw juice and transfer to thermomix with gelatin and cook at 36° for ⅘ minutes.

Place the hot livers at the base of the dish, the whipped risoni and top with the white sauce, nepitella oil and a few fresh leaves; with an eyedropper place the blackberry sauce inside the risoni.