Risotto with porcini mushrooms from Mirko Zago

Slice the mushrooms lengthwise into four parts and sauté in butter. Add salt to taste.

Sauté the rice in olive oil for two minutes. Pour warm broth over the rice. Simmer on medium heat for about 17 minutes until al dente.

Add sautéed mushrooms, butter, and clarified butter. Stir vigorously to achieve a uniform creamy texture. Add salt and pepper.

Serve the risotto in a deep plate, garnished with a sprig of parsley.