1. Soak the porcini mushrooms in 200ml warm water for 20 minutes. Drain, reserve the liquid, then chop the porcini.

2. Heat the liquid with the vegetable stock.

3. Heat the olive oil in a large frying pan, and add the chopped shallots and garlic, cooking for 3 minutes to soften. Add the chopped porcini, the button mushrooms and cook for 2 minutes over a medium heat.

4. Stir in the risotto rice, and after 1 minute add half of the hot liquid and simmer for about 10-15 minutes until it has been absorbed. Add the remaining stock and simmer again until absorbed and the rice is just cooked.

5. Remove pan from the heat. Stir in the butter and parmesan cheese and season if needed.