Rehydrate the dried mushrooms in hot water for about 30 minutes, strain the liquid through a fine sieve, and keep it as hot stock.

Finely chop the onion if using and lightly crush the garlic clove.

In a pot, heat olive oil and a small knob of butter, add garlic and onion, and sauté over low heat until the onion becomes translucent; add a few thyme leaves.

Add the Carnaroli rice and toast for a couple of minutes, mixing well with the sauté, and season lightly with salt.

Pour in a generous splash of dry white wine and stir until the alcohol evaporates.

Start adding the hot mushroom stock little by little, stirring frequently and maintaining a gentle simmer.

Add the rehydrated, chopped mushrooms once the rice has absorbed some liquid, and continue cooking, adding more hot stock as needed.

Taste for salt halfway through and adjust if necessary, keeping the rice al dente and the texture creamy, without letting the risotto dry out.

When the rice is ready, turn off the heat, add the very cold diced butter and grated cheese, and stir vigorously until the risotto becomes silky and glossy.

Serve the creamy mushroom risotto immediately with a flowing “all’onda” texture, finishing with freshly ground black pepper and a few thyme leaves or chopped parsley.