Pour boiling water over the porcini mushrooms to soak and set aside, covered. In a heavy, not too small, 2 liter saucepan, carefully melt 3 tablespoons of butter, fry a medium-sized vegetable onion, finely chopped, in the butter. Fry the rice until the grains are slightly translucent, this takes about 2 minutes. Add a glass of dry, not too bitter white wine. When the rice has soaked up the wine over a light fire, add the hot beef broth and the porcini mushrooms with the soaking water. Let it steep for about twenty minutes on a very low fire. The rice should not be dry when cooked, but rather moist, grainy “al dente”.
Finally, two tablespoons of butter and 100 grams of grated Parmesan cheese are carefully stirred in. If desired, sprinkle with freshly chopped parsley.
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