Clean the porcini mushrooms and cut them into small pieces. Prepare the risotto in a saucepan: fry a teaspoon of chopped onion in two tablespoons of oil, then add the Carnaroli rice and toast it, then blend with white wine and let it evaporate completely. Add the hot vegetable broth and cook for 10 minutes, stirring occasionally. Add porcini mushrooms and cook for another 5-6 minutes, salt and cook. Keep the heat off with butter and Parmigiano Reggiano cheese, add the pepper and serve with the chopped parsley.