1/3 oz. dried porcini mushrooms
4 oz. butter
1 small onion, finely chopped
2 2/3 cup arborio rice
6 cup beef or chicken stock, de-fatted
Parmesan cheese

Crumble the mushrooms and soak them in warm water for 30 minutes. Drain well and reserve mushroom water.

Meanwhile, heat butter in a stew pot. Add the onion and sauté over medium low heat for 5 minutes. Add the rice and stir about 2 minutes. Add 2 cups of stock and stir into rice. Stir often. Strain the mushroom water and add to the stew pot, along with the mushrooms. Continue stirring, gradually adding stock, one cup at a time. Risotto should be creamy, and individual rice grains should be slightly al dente. Stir in Parmesan cheese and serve warm.