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Soak porcini mushrooms in 1 cup hot stock for 10 minutes.
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In a large, heavy based saucepan heat the oil and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add drained porcini mushrooms together with fresh mushrooms and fry for a further 2-3 minutes.
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Stir in arborio rice and coat in the oil. Add white wine and simmer, stirring, until the liquid is absorbed, about 1 minute.
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Combine your stock with the stock that the mushrooms were soaked in, and keep it on a low simmer. Stir 1/4 cup simmering stock into rice and cook on medium heat, stirring often, until absorbed. Continue cooking and adding stock, about 1 ladle at a time. Stir frequently and let each addition be absorbed before adding next. Cook in this way until rice is tender and creamy, but still al dente, about 18 to 20 minutes.
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Season to taste with salt and pepper. Add a knob of butter, parmesan cheese and chopped parsley. Serve immediately.