Clean the porcini mushrooms by gently brushing or wiping away any dirt.

Wipe the mushrooms with a slightly damp paper towel.

Do not immerse them in water.

Heat the olive oil in a large skillet over medium heat.

Add the porcini mushrooms and cook until golden brown, about 7 minutes.

Add the garlic and parsley and cook for 1 minute, stirring well. Be careful not to burn the garlic.

Add the wine, stir well, cook for 1 minute more, and set the skillet aside.

Season the mushrooms with a little freshly cracked sea salt and black pepper.

Make the risotto as directed in the following recipe, stirring the cooked porcini mushrooms into the rice at the beginning.