Sauté the onions in olive oil. Pour in white wine and let it boil down until the liquid has evaporated. Briefly sauté the porcini mushrooms cut into flakes, add the rice and slowly pour in the beef broth little by little. Meanwhile, stir repeatedly. After about 18 minutes, the rice grains should still be crunchy inside, and the risotto should be nice and creamy. Remove from heat and mix in butter and Parmesan. Season with salt and pepper and add the finely chopped wild garlic.
Preparation Tip:
If the risotto is not creamy enough, you can help with a little beef broth.
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