In a small bowl, soak the mushrooms in warm water to cover for 30 minutes. Drain the mushrooms and strain the water through a fine-mesh sieve lined with cheesecloth (muslin). Set aside. Squeeze out any excess moisture from the mushrooms. Chop coarsely and set aside.
Pour the beef broth into a saucepan, bring to a boil and adjust the heat to maintain a low boil.
In a saucepan over medium heat, warm the oil. Add the rice and cook, stirring frequently, until the rice is warm and coated with the oil, about 3 minutes. Add the mushrooms and their filtered water and cook over medium heat, gradually adding the wine and allowing it to evaporate before adding more. Add 1 or 2 ladlefuls of the stock, enough just to cover the rice, and cook, stirring frequently but not constantly. As the liquid is absorbed, add a little more of the simmering broth, again stirring frequently. Continue to add the broth in this manner, making sure the rice is always covered with a veil of liquid. After about 15 minutes from the moment the stock is first added, the rice should be tender but firm and the risotto should flow but not be runny.
Add the Parmesan cheese and parsley and mix well. Season to taste with salt and pepper. Allow the risotto to rest for 2 minutes, then serve.
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