In a small bowl put dried porcini mushrooms and pour some cold water. Stir and drain the mushrooms immediately. This way we washed away any imperfections.

Now steep porcini for 30-60 minutes in just enough water to cover them.

Drain reserving the liquid.

Cut mushrooms into small pieces.

Bring your favortie stock to boil, add liquid from the mushrooms you’ve previously reserved.

In a large skillet pan add a splash of extra virgin olive oil.

Add shopped shallot and garlic cloves crushed with the flat of a knife.

Stir for a minute or two until garlic starts to become fragrant.

Add rice. Toss everything for another minute.

Add white wine.

Once it’s completely absorbed start adding HOT stock. One laddle at a time.

Let simmer on low heat and add more stock as needed.

Depending in the rice, risotto is usually ready in about 20-25 minutes. Like perfectly cooked pasta it should remain slightly “al dente”. A little bit sturdy but not raw or grainy.

Once risotto is ready, add butter and half of grated Parmesan cheese.

Serve immediately topped with fresh chopped parsley and more Parmesan cheese if needed.