Pour some hot water over the dried porcini mushrooms in a cup and leave to soak for about 1/2 hour. Cut the fresh mushrooms into fine slices. Finely chop 1/2 onion.
Heat 20 g butter in a saucepan and sauté the onion. Add 160 g risotto rice and sauté for about 2 minutes, stirring constantly. Deglaze with 1/2 glass of white wine and let it evaporate, stirring occasionally. Pour broth into a scoop. Pour in a little broth from time to time so that it has a mushy consistency and cook the risotto al dente, depending on the type of rice.
In the meantime, finely chop 1 clove of garlic and 70 g of bacon. Heat 1 tablespoon of olive oil in a second saucepan and sauté the garlic and ham for a few minutes. Remove mushrooms from the soaking water. Chop 1 sprig of parsley and add to the bacon mixture with the mushrooms and cook for a few minutes. Salt and pepper. Add the soaking water or a few tablespoons of broth and cook until soft with the lid closed and low heat. Put 1 sachet or jar of saffron in a cup and dissolve it with a few tablespoons of broth. 5 minutes before the end of the risotto cooking time, stir in 1 teaspoon of salt, a pinch of pepper, the dissolved saffron and the mushroom mixture into the rice. At the end of the cooking time, stir in 30 g parmesan and 10 g butter, remove from the fire and leave to rest for 1 minute with the lid closed before serving.
A risotto specialty from Lombardy, similar to the famous Milanese risotto (called `risott giald` in the Milanese dialect). Many people in Lombardy, especially in Brescia, maintain firmly and stiffly that their recipe is the older one. This risotto is available in various versions in Lombardy: with or without ham, mushrooms, but also with salsicce (= bratwurst). The basic ingredients are always white wine, saffron and parmesan.
If the risotto is prepared with bratwurst instead of bacon, then peel it and cut it into pieces with a large-pronged fork.
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