Saffron risotto with porcini mushrooms and Taleggio cheese

Let's start by taking a pan and peeling the garlic, making cuts in the surface and sautéing in a pan with a drizzle of oil, after a minute add the frozen mushrooms and cook until the water evaporates.

Now take the onion and add it to the mushrooms, sautéing until golden. Remove the garlic and add the rice. Toast it and deglaze with the wine; I used Chardonnay.

At this point, take the broth, which should be very hot, and add it to the rice. Start with half the broth. Cook over medium-low heat, adding the broth little by little until cooked.

With one minute left, add the saffron, dissolve it quickly and thoroughly, and finally stir in the Taleggio cheese pieces. Serve hot and creamy. If the sauce is too thick, add a little broth.