Start by putting the stock in a pot and heat it on the fire.  The stock has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add the stock to it.

Mix the hot water and milk and put the dried porcini mushrooms in the mixture. Keep them in there for 10 minutes to soften. Then drain the mushrooms and filter the liquid. Keep both aside.

Put the finely chopped onion and the 2 tbsp of extra virgin olive oil in a pot and let it cook on a slow fire, until the onion becomes soft and transparent.

Add the rice, mix well and let it cook for 1 or 2 minutes, until it becomes translucent.  Now pour in the white wine and let the alcohol burn off by cooking on a high flame.

Then add enough hot stock to cover the rice and turn the fire to medium-low.  Keep cooking, occasionally stirring the rice and adding stock and the mushroom liquid little by little, until the rice is cooked.  It is going to take approximately 18 to 20 minutes depending on the rice you are using.

minutes before the rice is cooked, add the softned porcini and the saffron threads.  Mix well.

When the rice is ready, put the fire off and add the butter and the grated Parmigiano Reggiano.

Mix very well, until the rice becomes creamy.  Make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky.  You can do that by adding 1 or 2 extra tbsp of hot stock if needed.  Check for salt and season to your liking.

Serve immediately.