Ingredients

- 2 cup of arborio/carnaroli rice

- 6-8 slices of speck (smoked prosciutto)

- 1 cup of dried porcini (I mean, if you can get fresh ones, lucky you!, use them!)

- 140g of shiitake mushroom (or cremini)

- 1 shallot

- 2 tablespoons of olive oil

- boiling water (about 1 litre)

- vegetable soup stock

- 1 cup of grateres parmesan

- 3 tablespoons of whipping cream

Half an hour before you start to cook, put the dried porcini in a bowl with some water so they will become soft. Before putting them in the pot, be sure there is no soil in them. If needed, wash them with cold water to remove the soil.

Chop the shallot and sweat it in a pot with olive oil until golden brown.

Add the porcini and stir fry them for a few minutes. Cut the shiitake mushrooms and add them in the pot.

Cut the speck in 2 cm thick slices and when the mushrooms are soft

add the speck in the pot and stir. Add the rice in the pot and toast everything. When the rice starts to stick on the bottom of the pan add the white wine and stir.

Let the wine completely evaporate and then cover the rice with boiling water.

Add the soup stock to taste and let it melt. Cook for about 15-20 minutes, checking from time to time that it has enough water to cook. Add little by little more boiling water while stiring until the rice is almost cooked (let's say "al dente" like the pasta).

Then turn off the heat and add the whipping cream and the parmesan.

Let it rest for just few minutes and then serve it warm.