• 800 g fresh porcini mushrooms
• 2 garlic cloves
• parsley or “nepitella” – this is a typical herb that is used in Italy when cooking mushrooms
• salt and pepper
• olive oil
Remove the stalks of the mushrooms and clean the cap and the stalk with knife. Cut the cup and the stalk into medium sized pieces. In a saucepan, sautè the garlic and the herb in 5 tablespoon of oil. Before the garlic becomes golden brown add the mushrooms, salt and pepper. cover it and cook slowly for 15 minutes. Use the basic risotto recipe, add the mushrooms 5 minutes before the rice is cooked.
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