First prepare the vegetable broth.

Clean the mushrooms: remove the base with a knife, scrape the stalk to remove any soil residue, then rub gently with a damp cloth.

If some of the mushrooms have too much soil residue, pass them under a stream of running water, but be sure to dry them immediately to prevent them from absorbing water.

Cut the mushrooms into slices approximately ¼ inch (7-8 mm) thick, keeping the whole section intact where possible.

Heat the oil in a non-stick pan and briefly fry a clove of crushed garlic, then turn up the heat and add the mushrooms.

Sauté the mushrooms over high heat for approximately 10 minutes until they become brown, then add salt and pepper and remove from the heat.

Peel and finely chop the onion.

Melt the butter in a saucepan, add the onion, and let it cook over low heat for 10-15 minutes, adding a ladle of broth if necessary.

When the onion has softened, add the rice and toast for a couple of minutes.

When the rice has become almost transparent, cook it by adding one ladle of broth at a time and stirring frequently; make sure that the bubbles from boiling remain constant and that the heat is not too high.

When the rice is very al dente, add the porcini mushrooms a few minutes before it is ready and finish cooking, adjusting the salt and pepper if necessary.

Once cooked, stir the risotto over low heat, adding the butter and grated Parmesan cheese, and mix well.

If you prefer a less dry risotto, add another ladle of broth.

Garnish with fresh chopped parsley, and your porcini mushroom risotto is ready to be served!