225g/8oz chestnut mushrooms, sliced
2 garlic cloves, finely chopped
1 onion, chopped
2 tbsp chopped fresh parsley
1 tbsp dried porcini mushrooms
350g/12oz arborio rice
salt and freshly ground black pepper
2 tbsp olive oil
1.2 litres/2 pints hot vegetable stock
25g/1oz butter
freshly grated Parmesan (or similar vegetarian hard cheese), to serve
150ml/录 pint dry white wine