How to make
Soak the mushrooms in warm water for 20 minutes. Strain them and strain the liquid. Pour it into a saucepan along with the broth and boil it. In 3 tbsp. of the broth soak the saffron. Cut the mushrooms.
Heat olive oil and fry the onions, garlic and mushrooms for 5 minutes. Add the rice and cook for 2 minutes. Season with salt and black pepper. Add the wine.
Stew until the liquid is almost absorbed and add 1/4 of the broth. Bring it to a boil and stir until the liquid is absorbed. Continue to add from the broth.
After about 20 minutes, when all of the broth is absorbed, add the butter, saffron water and half of the parmesan.
Stir, sprinkle the finished risotto with the remaining Parmesan cheese and serve it.
