Place porcini mushrooms in a bowl and cover with boiling water for about half an hour, when they are reconstituted remove from the bowl and squeeze the excess water from them and chop. Strain the reserved fluid and add to the stock.
Warm the stock in a saucepan and turn to a low heat, the stock needs to be warm when added to the risotto so keep it on a low heat.
Warm the olive oil in a large heavy base saucepan, you want enough olive oil so when you add the rice it is well coated.
Add the onion and cook on a low heat until they have softened and become translucent. Add the garlic and cook until the garlic becomes fragrant.
Add the sliced mushrooms and cook until the mushrooms start to soften then add the rice and stir well – you want to ensure all the grains of rice have a good coating of oil.
Add about ½ a cup of white wine, when the wine has nearly all been absorbed add the porcini mushrooms.
Now it’s time to add the stock – one ladleful at a time! Add a ladleful of warm stock and stir, allow the rice to absorb the stock before adding the next ladle full of stock, repeat this process until the rice is ‘el dente’ or soft and plumb but still holds its shape.
Add the butter and parmesan and stir well.
Season with freshly ground black pepper and serve with extra parmesan cheese.for sprinkling on top.