Risotto with porcini mushrooms

Mushrooms are one of the most precious gifts that the earth gives us and there is no better way to enjoy them than a delicious porcini mushroom risotto, with an intense and unmistakable aroma. Porcini mushrooms, with their nutty taste and fleshy texture, go perfectly with rice which, thanks to the high starch content, gives a unique and velvety creaminess. The addition of a knob of butter and a sprinkling of Parmesan cheese at the end of cooking complete the work, giving the classic "wave" effect. Finally, don't forget a touch of fresh parsley to balance the flavors and add a hint of freshness. Risotto with porcini mushrooms is a creamy and enveloping vegetarian first course, the perfect choice to snatch a round of applause from your guests but also a comfort food to pamper the family when the days begin to get shorter. Autumn is the ideal season to make recipes with mushrooms, a good risotto is the perfect dish to best enhance the flavor of freshly picked porcini mushrooms! INGREDIENTS Carnaroli Rice 320 g Porcini mushrooms 400 g Small golden onions 1 Garlic 1 segment Vegetable broth 1 l Butter 30 g Extra virgin olive oil 2 Tablespoons Salt to taste Black pepper to taste To cream and garnish Parmigiano Reggiano cold from the fridge 50 g Cold butter from the fridge 30 g Parsley 2 Tablespoons Preparation First prepare the vegetable broth. Now take care of cleaning the porcini: remove the base with a knife, scrape the stem to remove all soil residues and, finally, rub gently with a damp cloth. If the mushroom is very earthy, you can run it briefly under running water, but be sure to dry it immediately to prevent it from absorbing water. Once cleaned, cut the mushrooms into slices about 7-8 mm thick, keeping the entire section intact whenever possible. Heat the oil in a non-stick pan and fry a clove of crushed garlic briefly, then turn up the heat and add the mushrooms. Brown the mushrooms over high heat for about 10 minutes so that they take on color, then pepper. Salted and remove from heat. In the meantime, peel and finely chop the onion. Melt the butter in a saucepan, add the onion and stew it gently for 10-15 minutes, using a ladle of broth if necessary. When the onion is soft and transparent, add the rice and toast it for a couple of minutes. Once the rice has become almost transparent, cook it by adding a ladle of broth at a time and stirring often; Make sure that the boiling bubbles remain constant and that the flame is not too aggressive. When the rice is very al dente, a few minutes before it is ready, add the porcini mushrooms. Mix and finish cooking, adjusting salt and pepper if necessary. Once cooked, stir the risotto off the heat adding the butter and grated Parmigiano Reggiano, and mix everything. To get a perfect risotto all'onda you can add another ladle of broth, if necessary. Finally, garnish with chopped fresh parsley and stir again. Your porcini mushroom risotto is ready to be served.