4 Servings

Preparation: 20 minutes

Cooking: 18 minutes

INGREDIENTS

• 1 1/2 cups (300 g) Carnaroli rice
• 2 1/2 oz. (75 g) small onion, chopped
• 6 1/3 cups (1.5 l) hot veal or beef stock
• 1/2 stick (57 g) unsalted butter
• 3/4 cup plus 1 tbsp. (80 g) Parmigiano-Reggiano cheese
• 4 tsp. (20 ml) extra-virgin olive oil
• 11 oz. (300 g) porcini mushrooms
• 1 clove garlic
• 1 tbsp. chopped fresh parsley
• Salt to taste

INSTRUCTIONS

1. Clean the mushrooms thoroughly, removing the soil and wiping them with a damp cloth. Slice them thinly (reserve a few slices for garnish, if you like).
2. In a skillet, heat the oil until hot. Add the garlic clove, cook until browned, and remove from the skillet.
3. Add the mushrooms and cook, stirring, until tender but still firm. Lightly season with salt and stir in a little of the parsley.
4. Melt 4 tbsp. of the butter in a saucepan. Add the onion and cook, stirring.
5. Add the rice and toast it, stirring well to make sure it is coated with the butter.
6. Continue to cook, adding the broth gradually and stirring often. About halfway through cooking, add the mushrooms.
7. When the risotto is cooked, remove it from the heat and stir in the remaining butter and grated Parmigiano-Reggiano cheese.
8. Garnish with the raw mushrooms, if using, and serve.