6 Large pieces of dried Porcini Mushrooms
1 Tablespoon Olive Oil
1 Tablespoon Butter
1/2 Onion, chopped
3/4 Cups Risotto Rice
2 1/4 Cups Beef Broth
1/2 Tablespoon Italian Parsley

In a saucepan bring the Beef Broth to a boil then shut off heat.
Soak Porcini Mushrooms in the Broth until reconstituted, then slice the Mushrooms very thin (reserve broth).
In another saucepan heat Olive Oil & Butter then sauté Onion until transparent.
Add the Risotto and stir for 1 minute.
Add the Mushrooms & 1/2 of the Beef Broth, reduce heat to medium, and stir constantly until liquid is absorbed.
Add the remaining Broth 1/2 cup at a time, cooking and stirring until liquid is absorbed.
When rice is done, remove from heat and stir in Parsley.
Sprinkle with Parmasan.