The porcini mushroom risotto is a delicious and extremely tasty dish... With all of the Italian taste.
Clean the porcini mushrooms removing the dirt from the stem and taking off the tops, rub them lightly with a damp cloth, slice the top parts of the mushrooms. In an ample pan, put the extra virgin olive oil, the onion finely chopped and let it brown slightly, add the rice and let it toast for two minutes. Next add a ladle of stock and let it cook on a moderate heat adding more, bit by bit. In another saucepan, put the extra virgin olive oil, the clove of garlic, crushed, that should be browned for a minute and at the end add the mushrooms that you have cleaned and sliced. Cook the mushrooms on a high heat, adding the salt in the middle of cooking, and at the end add the ground pepper.
Five minutes before the rice has finished cooking, add the mushrooms leaving two spoons aside to later garnish the plates of risotto.
When the rice is cooked, add the Reggiano Parmesan grated cheese, if you like you can also add a knob of butter and finely chopped parsley. Pour the rice on the plates and accompany with a good bottle of Italian red wine Doc Friuli Grave Merlot.