First, prepare the vegetable broth.

To prepare the mushrooms: In a saucepan, heat 1 tablespoon of extra virgin olive oil and half of the chopped onion. Sauté, then add the frozen porcini mushrooms. Continue cooking over medium heat. Season with salt and pepper, and add chopped parsley at the end of cooking.

To prepare the risotto: In a saucepan, heat some extra virgin olive oil and the remaining half of the chopped onion. Sauté, then add the rice. Toast for 2-3 minutes, stirring constantly. Deglaze with the white wine.

Add hot vegetable broth a little at a time, stirring. Continue cooking over medium heat. Halfway through cooking, add the prepared mushrooms.

When the rice is done, turn off the heat and stir in the butter and grated Parmesan cheese until creamy.

Serve hot, topped with a sprinkle of chopped parsley.