Creamy, cheesy, heavenly! You could prepare this risotto with fresh mushroom (boletus) as well, use about 300g and fry them with butter for a couple of minutes. You may need to adjust the liquid amountregarding the risotto. I actually prefer dried porcini as they tend to be more aromatic and have better texture. You can substitue parsley with sage or thyme. The amount of broth and soaking liquid you'll need is bound to vary according to the type/brand of rice you'll use. And yes, it's all about the frequent stirring :)!