To prepare the Porcini Sauce: Cut the mushrooms into bit size pieces. Clean the mushrooms lightly and place in milk to cover. Add the beef cubes to the milk mixture. Let them soak in milk for at least three hours or longer. Melt the butter in a sauté pan and add the onion, cook until the onion is translucent. Add the mushrooms in milk, Lemon Pepper, wine and cream. Cook until it thickens and the flavors have melded. Lower the heat and prepare the rice.
RICE (This requires three pots: One for Stock, One for Cream and One for rice)
Place water and 2 beef cubes in pot and heat until boiling. Lower heat and maintain simmering.
Place cream and 1/4 cup Parmesan in bowl and leave at room temperature. Heat slightly just before adding to rice
Place butter and olive oil in 10 Qt Stock pot at Med. High heat. Once butter is melted add chopped onion…cook until translucent…add rice. Stir the rice and make sure that it is well coated with the onion mixture about two minutes. Add hot stock…just to cover rice mixture. Stir constantly. As the liquid absorbs, ladle in more stock, a little at a time. Continue doing this until the rice is al dente, approximately 40 minutes. (Note you will probably not use all of the stock) Add salt and pepper to taste. Remove pot from heat. Add cream mixture, 2 Tbs. butter, 2/3 cup parmesan cheese and 1/3 to 1/2 of the porcini mixture. Mix well and place on warm serving platter or individual plates. Embellish by sprinkling some cheese on top and a dollop of the porcini sauce. Pass around separately the remaining porcini sauce and parmesan cheese.