Once cooked and off the heat, stir the Porcini Risotto with clarified butter, some shavings of Castelmagno, and freshly chopped parsley. Preparation: heat two tablespoons of oil in a small pan, toast the contents of the packet for about a minute, continuing to stir, adding 1/2 glass of white wine if desired, and stir for a few seconds. Cover everything with 900 ml of hot water, do not salt, and do not add other seasonings. During cooking, stir occasionally and, if necessary, add a little hot water until cooked (about 18 minutes). Once cooked and off the heat, if desired, stir in a knob of butter and a sprinkle of Parmigiano Reggiano. Cooking time and servings: 18-20 minutes; serves 3 people.