Fry the onion and garlic in 3 tbsp butter.
Add the rice and sauté until translucent. Deglaze with white wine and simmer completely.
Add the stock gradually and cook the risotto for 18-20 minutes, stirring frequently. Cook the mushrooms for the last 7-10 minutes.
Stir in cheese, 2 tbsp. butter and saffron powder, season with salt and pepper.
Garnish the risotto with rocket and cheese and serve.
* 150 g fresh porcini mushrooms correspond to 15 g dried porcini mushrooms.