5 cups beef broth
2 tablespoons butter
2 tablespoons vegetable oil
2 tablespoons finely chopped onion
2 cups arborio rice
1 ounce dried porcini mushrooms (reconstitute in 2 cups of water for 1/2 hour, reserve water)
1/3 cup grated parmigiano-reggiano cheese
Bring broth to a slow boil. Put half the putter, and all of the oil and onion in a pan on medium high heat. Cook until the onion becomes translucent. Add rice. Stir until rice is coated well. Add 1/2 cup of the broth, stirring continuously and scraping the bottom of the pan with your spoon. Add 1/2 cup more when all liquid has evaporated, keep repeating. When the rice has cooked 10 minutes, add mushrooms and half of their water. Continue to stir and add more mushroom water as liquid evaporates. Repeat until all mushroom water is gone. Finish cooking the rice with broth or if there is no more broth, with water until the rice is tender but firm to the bite. Remove from heat. Sprinkle with pepper then add cheese and stir until rice is melted and clinging to the rice. Serve immediately.