Porcini Mushroom Risotto

Clean and chop the onion and let it sweat in a pan with 20 gr of butter. Add rice and sauté for 2 more minutes until rice grains are translucent, then pour in the white wine and keep stirring to cook out the alcohol. At this point, start adding warm stock, a ladleful at a time, stirring often. Add more stock as needed, until the rice is cooked "al dente".

In the meantime, clean and slice the porcini mushrooms. Then sauté one garlic clove in 20 gr of butter, add the mushrooms and cook over a high heat for 2-3 minutes, season with salt and pepper, sprinkle with chopped parsley.

At the end of the cooking process, add the mushrooms and another fistful of parsley to the rice and let it cook for the last few more minutes.

Turn off the heat, stir in the remaining butter and serve with grated Parmesan cheese and freshly ground pepper.