Serves 6: 600 g porcini mushrooms, 400 g Sant'Andrea or Ribe- or Carnaroli-type rice, a small onion, meat stock, Moletto Extra-virgin olive oil Integrale, 2⅔ cups Moletto Brut Millesimato, salt, garlic, knob of butter, 50 g parmesan cheese.
To prepare:
Mushrooms: Sauté the porcini mushrooms in extra-virgin olive oil in which a clove of garlic was sautéd to give the oil flavor.
Risotto:  Sauté the finely-chopped onion in extra-virgin olive oil. When the onion is soft, add the rice to toast it. Then proceed to cook the rice by alternately adding the stock and wine. Before serving, salt to taste and fold in a knob of butter and grated parmesan cheese. Arrange the rice on plates and garnish with a generous spoonful of porcini mushrooms.
Recommended wines:
Moletto Brut Millesimato Vsq
Malvasia Extra Dry Vsaq