1 med. finely chopped onion
2 to 4 tbsp. olive oil
3 c. converted rice
4 slices finely chopped Genoa salami
1 c. porcini, dried mushrooms, soaked in water to cover
3 env. Italian ground saffron, dissolved in 1 c. warm water
3 chicken bouillon cubes, dissolved in 6 c. boiling water
Parmesan cheese

Saute onion in oil until golden. Add salami and rice. Stir well until oil is absorbed. Pour 6 cups boiling water and stir well. Chop softened mushrooms and add with their water. Cook and stir to absorb water. While rice is still liquidy, pour saffron water into rice and continue mixing.

Cook about 20 minutes more or to your taste. If rice is not done, gradually add more boiling water. Set aside five minutes before serving. Serve with Parmesan cheese. A good table wine will add to the enjoyment of risotto.