Porcini Mushroom Risotto

Method

1. Clean the porcini mushrooms: remove the tough stem, delicately remove the skin from the cap, and slice finely.
2. In a pan, add two cloves of garlic, a bunch of parsley, a knob of butter, and a drizzle of extra virgin olive oil. Sauté the sliced mushrooms.
3. Season with a grind of black pepper and a pinch of salt.
4. Toast the carnaroli rice dry in a hot pan.
5. Add white wine to give acidity, let the alcohol evaporate.
6. Gradually add broth, stirring occasionally.
7. At the end of cooking, add the sautéed mushrooms off the heat.
8. Mantecatura: add butter and Parmigiano Reggiano, stir vigorously until creamy.
9. Serve immediately.