Porcini Mushroom and Beer Risotto

Clean the porcini mushrooms: remove any dirt, rinse them quickly if necessary, and dry them. Slice them into regular pieces.

In a large pan, heat 1 tablespoon of oil and a knob of butter, add the crushed clove of garlic, and sauté the mushrooms over high heat for 4-5 minutes until they release and reabsorb their liquids. Lightly salt and set aside.

Prepare the vegetable broth and keep it warm over low heat.

In a risotto pot, heat the remaining oil and add the chopped onion. Sauté over low heat without letting it color.

Add the rice to the pot and toast it for 2 minutes, stirring, until the grains become shiny.

Deglaze with the light beer and let it evaporate almost completely.

Begin adding the hot broth one ladle at a time, stirring often; add more broth only when the previous amount is almost absorbed. Continue cooking for about 15-18 minutes until the rice is al dente.

Halfway through cooking or in the last 5 minutes, add the sautéed mushrooms (setting some aside for garnish) and continue with the broth until the desired doneness is reached.

Remove from heat, stir in the remaining butter and grated Parmigiano. Adjust salt and pepper to taste.

Let it rest for 1 minute, serve hot with a sprinkle of chopped parsley and the reserved mushrooms.