While our broth is heating up, you put the dried mushrooms into a cup with some warm water and let them soak. After 15-20 minutes, strain and chop them. Filter the water with a gauze, to remove the dirt, and set it aside for later.

Chop the onion in small pieces and put it in a pan with the oil and heat it up until brown.

When the onion is golden and soft, add the rice and mix it until it becomes golden.

Now add the wine and make sure to cook it on high heat for a few minutes.

When the alcohol will evaporate add the chopped mushrooms, mix well and add the soaking filtered water too.

When almost all the water will be gone, add a ladleful of broth. You will have to repeat this procedure until the rice is ready.

After 10 minutes, taste the rice to understand if you need to add some salt. After more or less 15/20 minutes, the rice will be cooked. Cooking time depends on the type of rice, but it should be soft with a slight bite in the center.

Once the rice is ready, turn off the heat. There should still be some broth in the pan, but not so much as to cover the rice.

Add the saffron, the butter and the parmesan cheese to the pan and mix it for a couple of minutes, and look at the magic happen.

Serve your saffron and mushroom risotto with a dash of parsley on top and enjoy!