Creamy risotto with forest porcini mushrooms

Fry the garlic in olive oil, add chopped porcini mushrooms and chopped onion to the garlic. Add the rice grits to the contents of the pan. It is best if the rice is a special Abrorio for risotto. But, in the absence of such, ordinary round rice, with a good content of starch, is fine.

Slightly fry the rice and begin to gradually pour in the broth, stirring constantly. Do not let the broth be small, when it boils add again.

Swollen rice with a creamy appearance is rice that is almost ready. For final readiness, add another portion of the broth. When the broth boils away, the rice-mushroom mixture is ready.

It is necessary to control the consistency of the desired risotto at your own discretion. Pepper and salt remain a fraction of your preference, but take into account the saltiness of the broth.

To finish cooking the risotto, add grated parmesan and butter to it.