Risotto con gamberi e porcini

Risotto is one of my favorite dishes... the recipe I wrote here is from the book "L'arte di fare il RISOTTO (101 ricette)".

RISOTTO WITH PRAWNS AND PORCINI
(for 2 people)
Ingredients: 120 g Arborio rice, 200 g prawns (cleaned and washed), 6 g dry porcini, 1/2 small chopped onion, 1 garlic clove, 1/2 glass white wine, vegetable broth, 1 Tbsp extra-virgin olive oil, 1 tsp butter, salt, pepper, chopped fresh parsley.

In a saucepan, bring broth to a simmer and keep hot over low heat. Cut dry porcini in small pieces and put them in water for 15 min. Warm up oil in a pan and add onions and garlic clove, cook until onions are transparent and soft (take away garlic when it is blonde). Add porcini and cook for a few minutes, add the water from porcini and cook until the liquid has absorbed. Add prawns and rice. Toast rice for a few minutes, then add the wine and simmer, stirring constantly, till absorbed by rice. Add broth, 1/2 cup at a time, stirring enough to keep the rice from sticking to the pan. Wait until the broth is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. Add salt and pepper. When rice is cooked, stir in the butter, remove from heat and let rice rest for a couple of minutes, covered. Stir once more, sprinkle with fresh parsley and serve.