Porcini Risotto

extra virgin olive oil
1 garlic cloves, minced
1/2 lbs porcini mushrooms, chopped
1/2 cup white wine (optional)
salt and pepper to taste
3 cups chicken broth (preferably homemade)
2 tbsp +1 tbsp butter
1 small onion, chopped
1 cup Arborio rice (only use Arborio, Carnaroli, Vialone Nano or Maratelli rice for risotto)
handful of fresh parsley, chopped
1/3 cup parmesan, grated

In a medium size frying pan, drizzle olive oil and fry garlic on medium heat for a few min until oil is fragrant.
Add the porcini and fry for 8-10 min. Set aside.
In a medium sauce pan, heat the chicken broth. Keep warm.
In your Dutch oven on medium heat, melt 2 tbsp butter and 2-3 tbsp olive oil. Add the onion and dry rice and stir fry for a few min. Add the white wine and stir until wine is reduced.
With a ladle, add 1 scoop of warm chicken broth to the rice and slowly stir until absorbed.
Keep adding broth one scoop at a time and stir until broth is absorbed. Whole process should take about 18 min.
Tip: if you run out of broth during the final min of cooking and risotto is still too dry, add a bit of water
When the rice becomes rich and creamy and is al dente, throw in the porcini, cheese, parsley and 1 tbsp butter, mix until it becomes a gorgeous risotto. Taste for salt and enjoy at once

Visit @magasin_berchicci to get porcini