Antonia's porcini mushroom risotto

Ingredients for 4 servings:

• 20 g porcini mushrooms, dried
• 5 tbsp butter
• 1 vegetable onion(s)
• 400 g rice (risotto rice)
• 1 jar white wine
• Beef broth
• 100 g Parmesan, grated
• Parsley, chopped, to taste

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pour boiling water over the porcini mushrooms to soak, cover, and set aside. In a heavy, not too small, approximately 2-liter saucepan, gently melt 3 tablespoons of butter, then gently fry a medium-sized, finely chopped onion in the butter. Sauté the rice until the rice becomes slightly translucent, about 2 minutes. Add a glass of dry, not too bitter white wine. When the rice has absorbed the wine, add hot beef broth and the porcini mushrooms with the soaking water. Let it simmer over a very low heat for about 20 minutes. The rice should not be dry when cooked, but rather moist, with a grainy texture, “al dente.” Finally, gently stir in two tablespoons of butter and 100 grams of grated Parmesan cheese. Sprinkle with freshly chopped parsley, if desired.