Get the ingredients ready. Rinse the rice and drain. Chop the onion and flat leaf parsley.
Cover the porcini with lukewarm water to reconstitute.
Fry the onion in 1 tablespoon of extra virgin olive oil over a medium heat.
After the onion is translucent add the porcini (save the soaking water) and rice. Fry quickly.
Add the water, stock cube, and the water from soaking the porcini. Start to cook the rice over a high heat and bring to a boil. After bringing to a boil, turn the heat to low and continue to cook for about 15 to 20 minutes.
Stir occasionally. Check the taste. When the rice is al dente, turn the heat off.
Stir in the butter and parmesan cheese to finish. Drizzle over with 1 tablespoon of Extra virgin olive oil.
Ladle into a serving dish and sprinkle with chopped flat leaf parsley.
Story Behind this Recipe
When autumn comes you can get fresh porcini and enjoy different dishes with them. Using dried porcini, you can enjoy this risotto all year round. Even my son, who usually doesn't like mushrooms, asks for more.
I use less butter and salt than is usual in Italy. Double the amount of the butter and add more salt if you want to try the authentic taste. In this recipe, you don't need any salt as the stock cube and cheese have enough salt. Check the taste first and adjust it to your liking.