Start by finely chopping the Onion, wild mushrooms, celery, and parsley leaves.

In a saucepan, heat vegetable stock and keep it at a simmer.

In a bowl, add porcini mushrooms, pour in the stock, and leave it for a few minutes until they are softened.

With the help of a slotted spoon, take soaked and softened mushrooms out of the bowl and chop them. Reserve the stock for further use.

Add chopped Onion and celery to the pan in olive oil.

Fry them slowly and stir the arborio rice.

Stir in the white wine until the liquid is cooked into the rice.

Pour the reserved stock liquid into the pan and add the soaked and chopped porcini.

Season it with a pinch of salt. Add a ladleful of stock until the rice is soft but with a slight bite.

Grill the wild mushrooms until soft and brown in a griddle pan.

Once they are grilled, transfer them to a bowl and add the chopped herbs with a pinch of salt and lemon juice.

Toss everything together and check the seasoning of the risotto.

Stir in the butter slice and grated Parmesan cheese.

Cover the risotto and leave it for about 3 minutes. Serve it with grilled dressed mushrooms.

Sprinkle-grated Parmesan and drizzle extra virgin olive oil.