Porcini Mushroom Risotto

1. Soak the dried mushrooms in warm water for at least half an hour.
2. In a pot, prepare the broth and bring it to a boil.
3. Melt in another pan over a slow heat half of the butter. Add garlic and chopped onions and let them brown. Add a tablespoon of water or broth. Add the mushrooms and let them cook for a few minutes.
4. Turn up the heat, add the rice, and stir gently with a spoon.
5. Add the boiling broth little by little, mix very slowly and reduce the heat.
6. Keep the rice constantly boiling and always covered by broth. Stir every 2-3 minutes and make sure the rice does not stick to the pot.
7. After about 15 mins, when the rice is still very slightly soupy, turn off the heat, and add the remaining butter and parmesan cheese. Stir it once and then let it rest for 3-4 minutes.
8. Serve hot!