Risotto with Porcini Mushrooms

Ingredients for 4 persons

240 gr (8.46 oz) Carnaroli Rice
250 gr (8.81 oz) Porcini Mushrooms
80 gr (2.82 oz) Butter
2 Litres Vegetable Stock
2 Glasses Dry White Wine
2 Garlic Cloves
1 Cup Grated Parmesan Cheese
½ Onion Finely Sliced
Red Pepper Flakes
Rosemary Sprig
Fresh Chopped Parsley
Extra Virgin Olive Oil
Salt


Heat a frying pan and pour in the olive oil (1 tbs per person) add crushed garlic and rosemary sprig, a pinch of red pepper flakes and Porcini mushrooms. Season with salt and let it cook for about 10 minutes after a couple of minutes add a little white wine and let it cook over medium-low heat once your mushrooms are ready, prepare the rice. Heat a large frying pan over medium heat and add butter, pour in a little olive oil, add the onion and cook until softened. Remember to keep warm the stock over low heat. Add the rice and cook for 2 minutes stirring constantly until well-coated and opaque. Pour in the white wine and let it reduce. Start adding the stock ladle by ladle allowing all the liquid to be absorbed before adding the next. (This is the cooking standard procedure for all kind of risotto) Now it's time to add the mushrooms, the risotto will take about 15 minutes to fully cook. After 5 minutes remove the garlic and rosemary. continue cooking and stirring until the stock has almost totally evaporated. Once the rice is cooked al dente, add butter and grated parmesan, than turn off the heat and stir vigorously. Transfer your risotto to the serving plate and sprinkle with parsley before serving