Risotto with porcini mushrooms

Necessary products:

• 2 cups Arborio Fiorre rice
• 2 cubes of vegetable broth
• 50 g butter
• 400 g mushrooms mushrooms
• 1 onion - finely chopped
• 2 cloves chopped fresh onion
• 1/3 cup finely grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup dry white wine

Method of preparation:

Dissolve the vegetable broth in 3 teaspoons of cold water in a saucepan. Once it boils, let it simmer. Melt half the butter and add the mushrooms. Cook until browned. Melt the remaining oil in a pan. Add onion and garlic. Cook, stirring, until soft. Add the rice, after a minute and the wine. Bring to a boil. Cook, stirring, for 2 minutes or until the liquid has almost evaporated. Add the mushrooms. Transfer to the oven. Bake, stirring occasionally for 25 minutes. Sprinkle with fresh onion and parmesan.