To make the risotto base:1. Heat the olive oil in a heavy-bottom sauté pan over medium heat. Add the onions and season with salt. Cook until soft and translucent, about 3-4 minutes. 2. Add the rice and stir together with the onions for 2 minutes. Season with salt to taste.3. Add the white wine and let simmer and absorb fully into the rice, not stirring at this point, for 3-4 minutes. Once the wine has been absorbed and the alcohol evaporated, the rice will begin to toast and take on a nutty aroma.4. Begin to add the chicken stock at this point, one cup at a time, stirring with a wooden spoon preferably. Stir constantly, allowing the rice to give off its creamy starch and create a delicate creamy broth with the stock.5. Continue to cook and stir the risotto until all of the stock has been absorbed by the rice. At this point, remove the pan from the heat and add the cold butter, stirring it into the rice quickly, allowing the butter to emulsify with the rice. 6. Finish the risotto by adding the Parmesan cheese and the cooked porcini mushrooms.7. Serve with a side of freshly grated Parmesan cheese.To roast the wild mushrooms:1. In a heavy-bottom sauté pan, heat the olive oil over medium heat. Add the mushrooms and season with a touch of salt, cooking gently until all of the moisture has evaporated and they begin to brown, about 8-10 minutes.2. Add the butter and sage, combining with the mushrooms and cooking until the butter is lightly brown and the sage has browned.3. Adjust the seasoning with salt and freshly ground black pepper to taste.4. Keep warm until ready to add to the risotto.