Authentic Italian Risotto with Arborio Rice and Porcini Mushrooms for very easy cooking. Melt a knob of butter in a sauce pan and add a risotto mix. Toast over law heat, stirring constantly for a minute or two. Add a glass of white wine and stir through until evaporated. Prepare around two cups (900 ml) broth (or hot water) and add a little at a time and cook over low heat for 15-18 minutes, stirring occasionally until cooked. Serve hot with fresh grated parmesan cheese and drizzle with extra virgin olive oil as desired.