Instructions

1. Rinse the dried porcini mushrooms under running water and place them in a large bowl. Pour in 1 liter of water and let the mushrooms soak for at least an hour.
   
2. Remove the mushrooms, gently squeezing out excess water, and roughly chop them.
   
3. Strain the soaking water through a fine sieve into a pot with the vegetable broth and bring it to a boil.
   
4. Heat a bit of olive oil in a pan and sauté the peeled garlic clove.
   
5. Add the mushrooms to the pan, season with a bit of salt, and sauté them for 10 minutes, stirring frequently.
   
6. After 10 minutes, add the rice to the pan and stir until the grains turn translucent.
   
7. Pour in the wine and cook until the alcohol evaporates.
   
8. Add 3 ladles of hot broth to the pan and stir well. Cook the risotto over medium heat, stirring occasionally and adding more broth as needed to keep the rice from drying out.
   
9. While the rice cooks, wash and finely chop the parsley.
   
10. When the rice is fully cooked, remove from heat. Stir in the chopped parsley, butter, and grated cheese until the butter is melted and incorporated.