Porcini Mushroom Risotto

Method

1. Heat extra virgin olive oil in a pan and sauté a crushed garlic clove until golden.
2. Add diced porcini mushrooms, sauté, season with salt, remove the garlic, and set the mushrooms aside.
3. Prepare a porcini mushroom broth (see link in description).
4. In a separate pot, add a drizzle of extra virgin olive oil, add the rice, and toast over heat, stirring constantly until the rice crackles.
5. Add a ladle of hot mushroom broth to the rice, stir, and continue cooking, adding broth little by little as it gets absorbed.
6. Season with salt.
7. When the rice is about three-quarters cooked, add the reserved porcini mushrooms.
8. Season with black pepper and parsley, adjust salt if needed.
9. When the risotto reaches the right consistency (it should form a wave when you tilt the pan), turn off the heat.
10. Add grated Parmesan cheese and stir vigorously.
11. Add cold butter pieces and mantecare (cream) by moving the pan in a wave motion or stirring energetically with a wooden spoon.
12. Plate and serve immediately.