Porcini mushroom and sausage risotto

Clean the porcini mushrooms by wiping them with a damp cloth or a brush. Then, use a knife to remove any traces of soil. Dice them into the desired size and set aside for now.

Prepare a liter of vegetable broth and in the meantime prepare the other ingredients.

Remove the sausage casing, crumble it, and set it aside. Chop the shallot and sauté a tablespoon of it in plenty of olive oil.

At this point, add the sausage, crumble it, and brown it for 1-2 minutes. Add the mushrooms, mix them with the sausage, and finally add the rice, toasting it, stirring often, and deglaze with the white wine.

Start cooking the risotto by initially pouring in two ladles of vegetable stock and then, as it is absorbed, one ladle at a time.

Cook for the time indicated on the package, then turn off the heat, add the butter, a tablespoon of chopped parsley, and stir. Plate, sprinkle with chopped parsley, and serve.