To prepare the mushrooms. If using fresh or s/m, slice them in small pieces and boil in a small amount (less than a liter) of salted water 5-7 minutes, save the Broth. If using dried mushrooms, it is best to soak them for 4 hours, and then boil in the same water where they were soaked. (Dried mushrooms, 300 gr. of rice will be enough 100 grams!). Finely chop the onion. In a deep skillet, heat olive oil, fry the onion and mushrooms.

Add the mushrooms to the rice and a few bowls of mushroom soup. Salt. As soon as the rice will absorb the liquid, pour a little more broth. You keep doing this until the rice is tender (17-20 minutes).

A few leaves of wild garlic finely chop and pour in the skillet to the risotto, stir, turn off the heat and allow risotto to stand for 5-7 minutes under the lid. Serve risotto on a green leaves of wild garlic. Bon appetit!