In a large saucepan melt ¼ cup butter. On high, heat brown mushrooms. Remove from pan and set aside. In the same pan, add 2 tablespoons butter and sauté onion until soft and translucent. Do not brown.) Add mushrooms back into pan. Add rice and stir until butter is absorbed. Add broth, a little at a time. Don’t let rice get too dry or sticky. Cook 30 to 35 minutes over low heat, stirring constantly. Add broth as needed. When done, just before serving, add ¼ cup butter. Mix well and add Parmesan cheese. Risotto should be creamy. Serve in shallow plate or bowl with more Parmesan on top. Serves 4.