You start off cooking by sweating 1 chopped onion, 1 chopped clove of garlic and 200g risotto rice in butter.
Add 50ml white wine and then keep stirring and add 8dl broth (I used a mix of chicken and beef broth) bit by bit every time the rice has absorbed all the previously added liquids. I used some of the water the dried mushrooms were soaked in for the broth. This intensifies the mushroom flavour.
When the rice is creamy but still has some bite add 80g grated parmigiano cheese, then the soaked mushrooms and season with salt (if any is needed) and pepper.