Rice with dried mushrooms

Doses for 2 persons
150 g of rice
20 g of butter
1 small onion
The sprig of sage
1 packet of dried mushrooms
1 / 2 tablespoon of coarse salt
1 / 2 cup white wine
dry
1 tablespoon olive oil
grated parmesan cheese

Preparation
Fry in a pan the oil and the onion, washed and sliced ​​thin, low heat. While the onion is cooking, put a pan on the fire with l / 2 liters of water, salt, sage and rosemary and bring to boil. When the onion is browned, put the rice in the pan, stir well and add half a glass of dry white wine. Stirring, let the wine evaporate and add half the vegetable broth before. Stir occasionally and cook.
Meanwhile, place the dried mushrooms in a bowl, cover them with a ladle of vegetable broth, let them in the broth for 2-3 minutes and pour the broth into the pan. Meanwhile, if the rice had absorbed all the broth, add and mix the other.
Cut the mushrooms into small pieces, then soaked in the broth, add to the rice and continue stirring.
When the rice is almost cooked, add butter and Parmesan cheese. It's a great risotto.