Put a little oil in a frying pan and place it on the stove. Cut the garlic into small pieces and sauté it in the pan with the oil until golden brown. When the garlic has reached the right browning, insert the rice into the pan and add some vegetable broth and salt; let the risotto stir-fry for about 5 minutes. After the first 5 minutes have elapsed, add, to the risotto, the porcini mushrooms that you have previously cleaned thoroughly and cut into coarse pieces; continue to stir, adding the cheese and vegetable stock a little at a time as it is absorbed by the rice. Let the risotto finish cooking, adding a little vegetable stock if necessary, and also put in the parsley, finely chopped, at the end of cooking; at this point, your mushroom risotto will be ready to be brought to the table.