Drain and rinse the contents of the packet of Berni Tris di Funghi Trifolati and heat in a little unsalted water with the lard. In a pan, gently fry the onion in a little oil. Dice the two slices of salami and brown together with the onion. When the onion becomes golden add the rice. Mix everything together well. Pour in almost all the wine, and stir until it has evaporated (it is important to stir the rice often during cooking).
Add a ladleful of stock (boiling) to the champignon mushrooms and the lard and continue cooking, pouring in more stock as it is gradually absorbed. Salt to taste.
Just before it is cooked cream the risotto with the grated cheese and the remaining wine.
Recipe by Severino Garletti - Genova