Risotto, the Milanese way

Put the mushroom sin a large strainer and run under cool water to rid them of any dirt that may be there. Rinse several times until they are thoroughly clean. Then put them in a small bowl with about 1/2 cup warm water to soak, preferably for 2 hours, but minimally for 1 (do not soak beyond a few hours). Drain and have ready to use. Melt the butter in a large saucepan and sauté the onion until golden, about 5 minutes. Add some pepper. Add the wine and cook over high heat, uncovered, until the wine evaporates, 2-3 minutes. Add the rice, stir well to coat the rice and cook for five minutes. Stir in the drained mushrooms. Add the broth, 1/2 cup at a time, stirring all the time. When the broth is absorbed, add another 1/2 cup. Keep doing this until the broth is used up, about 20 minutes. When the rice is al dente, add the saffron and its liquid. The saffron will make the rice a wonderful yellow color. Stir in 1/2 cup of the cheese. Serve immediately, passing the rest of the cheese alongside.