Prepare the fresh mushrooms: remove the stems and scrape the surface with a paring knife (remove the superficial part). Brush them with a kitchen brush and then pass the mushrooms with damp kitchen paper. Slice them and sauté them in a pan with butter, the crushed garlic head and half a licorice stick scored.
Heat some water with the dried mushrooms to prepare the mushroom broth.
In a pan, melt the butter and brown the thinly sliced shallot. Add the rice, toast it and add the white wine, deglazing it.
Add the mushroom broth gradually and cook.
Turn off the heat, add a knob of butter and the parmesan and stir.
Serve the risotto with the mushrooms placed in the center of the flower-shaped plate or you can add them directly to the risotto.
Grate the licorice stick directly onto the plated risotto.
