Chop the garlic clove and put it in a non stick frying pan with the extra virgin olive oil and let it fry on a low fire for 1 minute.

Add the sliced porcini mushrooms and let them cook for 2-3 minutes.

Add the white wine and burn the alcohol off by increasing the flame for a few seconds.

Season with salt to taste.

Put the fire off, and keep it aside.

Remove the outer involucre and boil them in hot salty water until soft. You can add 1 bay leaf to the water if you like.

When ready and still hot (be careful!), peel the skin off the chestnuts, crumble them and keep them aside.

Now put the stock in a pot and heat it on the fire. The stock has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the stock to it.

Put the finely chopped onion and the 2 tbsp of extra virgin olive oil in a pot and let it cook on a slow fire, until the onion becomes soft and transparent.

Add the rice, mix well and let it cook for 1 or 2 minutes, until it becomes translucent.

Now pour in the white wine and let the alcohol burn off by cooking on a high flame.

Then add enough hot stock to cover the rice and turn the fire to medium-low. Keep cooking, occasionally stirring the rice and adding hot stock little by little, until the rice is cooked. It is going to take approximately 18 to 20 minutes depending on the rice you are using.

minutes before the rice is ready, add the porcini sauce and crumbled chestnuts to it, stir well and keep cooking as above.

When the rice is ready, put the fire off and add the rosemary, butter and grated Parmigiano Reggiano. Mix very well, until the rice becomes creamy.

Make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky. You can do that by adding 1 or 2 extra tbsp of hot stock if needed. Check for salt and season to your liking.

Serve immediately.