Mushroom Risotto

I finally made risotto! You'd think that since my parents are both Italian, I would have made this before, but I've never eaten it with my family. It was delicious, and very easy to make.
I soaked dried shitake in boiling water for a few minutes, then sauteed onion in olive oil. I added the rice and sauteed it until the oil was mostly absorbed and the rice translucent, then I added the mushrooms and their liquid. After that, I added vegetable stock one ladle at a time, stirring constantly. Once the stock was absorbed, I added another ladleful and stirred it in. I repeated this for about 20 minutes, until I had used up all of the stock. Amazingly creamy, and delicious!