Yellow Risotto With Porcini Mushrooms

Preparation:

Preparation: Bring the broth to a boil. In a saucepan, toast the rice with half the butter. Pour in the wine and let it evaporate completely. Add the boiling broth a little at a time, stirring constantly. Halfway through cooking, add salt and add the saffron diluted in a little hot broth. Meanwhile, separately, brown the thinly sliced onion in a small pan with the remaining butter; add the mushrooms and finish cooking. When the rice is cooked, add the mushrooms and Parmesan. Let it rest for a couple of minutes before serving.