Melt the butter, add the roughly chopped beef, cook for a few minutes on a high flame, add the chopped onion and garlic, the sage and the rosemary tied with string, add salt and pepper to taste, then finish cooking on a low heat. Cook the mushrooms with two spoonfuls of olive oil, garlic, onion and a splash of white wine. Add chopped parsley and salt and pepper to taste. Boil the broth in another saucepan, add the rice and cook for 15 minutes on a low heat (the rice must absorb all the broth). At this point the rice is ready to have the meat and mushrooms added to it. Stir with butter and grated cheese and dust with chopped parsley and some freshly ground pepper. Serve.