- Place the Merchant Gourmet Dried Porcini Mushrooms in a bowl and cover with just enough boiling water to submerge them. Leave to soak.
- Melt the butter in a wide saucepan over a medium heat.
- Add the onion with a pinch of salt and cook until softened.
- Stir in the garlic and chestnut mushrooms and cook until golden brown.
- Drain the porcini mushrooms, reserving the soaking liquid and leaving behind any sediment.
- Roughly chop the porcini mushrooms and add them to the pan with the thyme and risotto rice.
- Stir well and cook for 1–2 minutes.
- Pour in the white wine and simmer until reduced by half.
- Combine the reserved mushroom soaking liquid with the vegetable stock.
- Add the stock mixture one ladleful at a time, stirring regularly and allowing each addition to be absorbed before adding the next.
- Continue until the rice is tender and creamy, adding extra stock if needed.
- Season with salt and black pepper to taste.
- Stir through most of the Parmesan.
- Divide between bowls and finish with the remaining Parmesan and the chopped parsley.
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