Risotto with dried porcini mushrooms

A method of preparing

Soak the boletus in about 200 ml. hot water for 20 minutes. After draining, cut the mushrooms into strips and finely chop the onions.

Heat the olive oil in a frying pan and add the onion, after glazing, add the mushrooms and fry for 3 minutes.

Add the rice and fry until it absorbs the fat, stirring constantly, then add the previously heated white wine.

When the rice absorbs the wine, gradually add the decoction remaining after soaking the mushrooms and the broth

Season to taste and cook until the rice is tender

Serve sprinkled with chopped parsley