Risotto with Porcini Mushrooms

Clean the porcini mushrooms by removing any earthy residues with a damp cloth and slice them

Sauté the chopped garlic in the oil then add the mushrooms and cook them over high heat

When cooked, season with salt and pepper and add the chopped parsley

In a separate pan sauté the rice in the hot butter until it absorbs the fat

Then add the broth little by little and cook the rice

At half cooking time add to the rice a portion of the mushrooms with their juices

Finish the dish with cold butter and grated Parmigiano

Garnish the center with the remaining mushrooms