mushroom risotto

So there's really no healthy way to get around this but every once in a while you need to indulge- ESPECIALLY on a rainy winter day like this.  Over low heat in a large pot, coat the bottom with bit of olive oil and sautee half a red onion and some fresh garlic with about a tablespoon of salt.  Then toss in a 2 cups of unrinsed arboro rice (we always use arboro for risotti) and toast that for about 30 seconds to a minute, constantly stirring.  Add a cup and a half of white wine and half a stick of butter.  Once everything mixes and sets (about another minute or two) add a cup and a half of chopped, dried porcini mushrooms and four cups of water (for a richer risotto substitute a broth for the water just be careful as it can get salty).  Once that all comes to a boil I like to throw in a diced tomato or two and finely chopped chives if you have them, give it a big stir, cover and shut the heat of.  Let that to sit for 15-20 minutes and the rice should absorb all the liquid.  In the end the risotto should be thick but loose and not watery.  If it turns out too dry and the rice is a bit crunchy, stir in more water or broth over low heat, half a cup to a cup at a time- and if you feel its too loose just keep it over low heat for a bit- just be sure it doesn't stick to the bottom. Just before serving add 3/4 of a cup of grated parmigiano cheese, plate and serve with some cracked pepper and some fresh mint or basil leaves.