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1
In a medium saucepan, combine broth, porcini, and 4 cups water. Bring to a boil; cook until porcini are tender, about 1 minute. With a slotted spoon, remove porcini; coarsely chop. To keep broth warm, reduce heat to low, and cover.
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2
In a large saucepan, heat 1 tbsp. butter over medium-high. Add fresh mushrooms and chopped porcini; season with salt and pepper. Cook, stirring frequently, until tender, 3 to 5 minutes. Transfer to a plate; set aside.
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3
Reduce heat to medium-low. Add onion and 1 tbsp. butter to saucepan; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice, and cook, stirring, about 1 minute. Add wine, and cook, stirring, until absorbed, 1 minute.
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4
Add 2 cups of warm borth to rice mixture; cook, stirring occasionally, until absorbed, 4 to 5 minutes. Continue to add broth, by cupfuls, stirring occasionally and allowing each addition to be absorbed before adding more, until rice is al dente, about 25 minutes total (you may not need all the broth).
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5
Remove risotto from heat. Stir in Parmesan, remaining tablespoon butter, and half the sauteed mushrooms; season with salt and pepper. Top with remaining mushrooms, and serve immediately, garnished with more Parmesan.
