Porcini mushroom risotto

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1. Steep the dried porcini mushrooms in 1 cup of hot water for 15 minutes and then drain.
2. Saute the onions in olive oil over medium-low heat. When the onion is lightly browned, transfer it to a plate using a slotted spoon
3. Add rice into oil in a pot and sauté for several minutes, until it becomes translucent, stirring constantly to avoid sticking or burning.
4. Return the onions to the pot, stir in the wine, and continue stirring for approx. 1-2min until the alcohol smell has evaporated.
5. Stir in the first ladle of stock.
6. Add the chopped mushrooms to the rice, then continue adding the stock and stirring occasionally.
7. As soon as the rice is al dente, turn off the heat, add ¾ of the grated cheese and then the cream and stir through.
8. Serve hot, with the remaining grated cheese for sprinkling on top. Season with ground pepper and fine salt, to taste.