For the broth of mushrooms and saffron:
Peel the carrot and the onion. Halve both and char the cut sides in a pan until blackened. Combine the button mushrooms, water, carrot, onion, peppercorns, bay leaf, and saffron threads. Bring to a gentle simmer and let it steep for approximately 2 hours, the lid slightly ajar. Strain the broth and set aside to cook the grattoni.

For the corn nectar:
Blend the sweetcorn and press it through a muslin cloth. Reserve the resulting nectar for mounting the grattoni.

For the grattoni:
Lightly toast the grattoni in a stream of olive oil with a pinch of salt. Ladle in the mushroom broth and cook for approximately 11 minutes. Mount with a pat of butter, a teaspoon of grated Parmigiano, and the corn nectar, stirring until you achieve a velvety, risotto-like consistency.

For the chanterelles:
Sauté the chanterelles in a pan with butter, olive oil, salt, and thyme until they are beautifully glazed and tender.

For the preserved pine shoots:
Bring the salt, sugar, vinegar, and water to a boil. Pour this pickling liquid over the pine shoots in a glass jar, seal, and let them rest in darkness for at least 10 days to mature.

For the presentation:
Spoon the grattoni onto a warm plate, ensuring their creamy splendor is preserved. Garnish with the glazed chanterelles, a preserved pine shoot, and a lavish shaving of summer truffle.