Risotto with Mushrooms

1 lb Arborio rice
1/2 white onion
1/2 cup butter
1/4 cup parmesan cheese (may use more, to taste)
1 handful dried mushrooms or
1/2 lb fresh mushrooms, preferably wild
2 qts light vegetable broth
chopped parsley
salt

Saute' the onion in 1/4 cup of butter, add the rice and saute' at high flame. Add ladels of boiling broth keeping the rice barely covered and simmer until almost cooked. Put the dried mushrooms in warm water and let sit 20 minutes. Strain the mushrooms, add to the rice when first adding the broth. If using fresh mushrooms, clean and add to the rice when first adding the broth. Salt to taste. When the rice is almost cooked add the remaining butter and grated parmesan cheese. Mix. Add the chopped parsley. Take away from flame and let sit 1-2 minutes. Serve. The rice should be soft and creamy. Serves four.