Ingredients

• 40 g butter
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves
• 1 onion, chopped finely
• 20 g dried funghi porcini
• chopped parsley
• 1/2 glass dry white wine (pref. Italian)
• 400 g carnaroli rice (best for every italian Risotto)
• 150 g parmigiano-reggiano cheese
• 1 liter chicken broth

Instructions

1. Soak the funghi porcini in water for about 15 minutes. Drain and dried.

2. Brown the 2 garlic cloves in olive oil and 20 gr. of butter. Saute' the finely chopped onions.

3. Add the funghi porcini and parsley, leave it to cook for 10 minutes.

4. Add the wine, leave it evaporate and then add the rice. Toast the rice for some minutes, then add a scoop of broth. Salt and pepper to taste.

5. Mixing continuously, add broth scoop by scoop until the rice is cooked.Don't overcook, this will ruin the texture.

6. Before taking out of the fire, add in the rest of the butter (20 gr.), the parmesan cheese and the chopped parsley.

7. Take out the pan from the fire, Cover, leave it for 5 minutes then serve, with some parmesan cheese on top.