Clean the porcini mushrooms and slice them.

Sauté the mushrooms in a pan with a little olive oil and a clove of garlic.

In another pan, sauté the finely chopped onion.

Add the rice and toast it; once toasted, deglaze with white wine.

Let the rice absorb the wine, then add the broth and cook for about 20 minutes.

Near the end of cooking, add the mushrooms and stir in the butter.

Add the chopped parsley and serve.