RISOTTO WITH P.G.I. PORCINI MUSHROOMS
(for four people)

300 gr Carnaroli rice (particularly indicated for risotto)
100 gr Porcini mushrooms
30 gr butter
3 or 4 spoons of extra-virgin olive oil
1 green onion
white wine
vegetable stock
salt

Slice thinly the green onion in a pan.  Let it brown with oil and butter, add the rice and white wine and simmer until reduced.  Add the Porcini mushrooms and cook the rice by gradually adding the hot vegetable stock. Once the rice is ready, whisk it with a knob of butter and a dusting of Parmigiano Reggiano.

Recipe suggested by the Restaurant Il Bacher, Berceto (PR)