Wash, clean, and slice the mushrooms for your risotto. In a skillet, sauté a garlic clove in olive oil until hot, then add the mushrooms and cook for about 10 minutes to bring out their aroma and flavor. If using dried porcini, soak them in warm (not hot) water for about 20 minutes to rehydrate, then drain, squeeze out excess water, and add to the skillet.

In a separate saucepan, heat the vegetable broth. Keep the broth hot throughout the recipe—don’t turn off the heat, just keep it at a low simmer.

For the risotto, use a large, high-sided nonstick pot. Add the rice (no oil or butter) and stir constantly, alternating three clockwise and three counterclockwise turns, to toast the rice evenly for 2-3 minutes. To check if the rice is toasted, pinch a grain between your fingers—if it feels hard to crush, it’s ready.

Slowly add hot broth to the rice, just enough to keep the grains barely covered. Keep stirring, alternating three clockwise and three counterclockwise turns, without stopping (the rice should make a soft “shciak, shciak” sound). As the broth is absorbed, add more, always keeping an eye on the rice-to-liquid ratio. Continue until the rice is cooked through, about 15 minutes.

A few minutes before the rice is done, reheat the mushrooms and add them to the risotto, stirring well. If the mixture seems too thick, add a little more broth.

Turn off the heat, add the butter and Parmesan, and cover the pot with a kitchen towel. Let it rest for a few minutes.

To finish, place the pot on a flat surface (be careful, it’s hot!) and, holding the handle, move it back and forth to create waves in the risotto. At the same time, stir quickly. This will give you a perfectly creamy texture!

Serve the risotto, sprinkling dried mint around the plate and, if you like, a little freshly ground black pepper.