First of all, to prepare the mushroom risotto, put the dried mushrooms in hot water to revive them, then squeeze them and cut them coarsely. Filter the soaking water well with a fine mesh strainer and keep it aside.

We then stew the chopped onion with the garlic, which we will remove later, the oil and a little broth; then add the mushrooms and after about 3 – 5 minutes add the rice. Let it flavor by blending the mushrooms with the still hot water.

Cook the rice by adding the broth when the previous one has completely dried; add salt.

When cooked, sprinkle the mushroom risotto with parsley, previously finely chopped, and stir in the butter and cheese. Let the risotto rest for about 2 minutes before serving.