Mushroom, saffron, and pancetta risotto

Risotto holds a special place in my heart. When I was 18 my mom took me to London for a long weekend and we went to the club where Jamie Oliver was working (he was barely famous then), and I had a red wine risotto. I like to add the mushrooms at the end so they don't get soggy. Saute diced pancetta in a little oil, add sliced mushrooms and season. I am adding some dried porcini mushrooms that have been rehydrated in boiling water and strained and chopped. In a separate pan saute one diced onion and add arborio rice. Season and saute until the rice becomes translucent. Add warm stock little by little, constantly stirring for approximately 20 minutes. Don't forget your saffron. When rice is all dente add grated parmesan and a little butter and let sit, covered for 5 minutes. Enjoy!