Clean the mushrooms and chop them. Then chop the onion very thin.
Melt 60 g of butter in a casserole, add the onion and part of the boletus and cook until the onion is soft without letting it brown.
Add the rice over a high heat and stir, pour the red wine and bring to a boil while stirring. Let the wine reduce a couple of minutes and pour the chicken stock stirring well.
Season the risotto with the Bras del Port Eco sea salt, pepper and saffron. Let it cook for 12-15 minutes (according to instructions given by the rice manufacturer). Mix with the rest of the butter and grated Parmesan cheese and remove from heat.
On the other hand, sauté the rest of mushrooms and sprinkle with the chopped parsley.
Place the risotto in the bottom of a soup plate and put the mushrooms on top. Finally add the Bras del Port Red Wine Sea Salt Foam.