Steep the porcini mushrooms in 600ml of boiling water for about 30 minutes. Drain the mushrooms and combine the steeping liquid with the stock. Place the Swiss brown mushrooms in a bowl and microwave them on high for 5 minutes. Drain the mushrooms and combine any liquid released with the stock as well.

Heat the stock and mushroom steeping water and juices in a medium saucepan over medium heat.

Heat 3 tablespoons of the olive oil in a shallow, heavy-based casserole dish over medium heat. Add the onion and whole garlic cloves and fry for about 3 minutes, until the onion is translucent, then remove and discard the garlic. Add the rice to the casserole dish and toast in the oil for about 1 minute, then add the white wine and stir until the wine has been absorbed. Add about a third of the hot stock and simmer for about 5 minutes, stirring once or twice, until the stock has been absorbed. Repeat two more times using the remaining stock, keeping a little back in case you need to adjust the texture at the end.

While the risotto is cooking, heat a frying pan over medium heat and add the remaining 2 tablespoons of olive oil. Add the microwaved Swiss brown mushrooms and fry for about 3 minutes, until golden brown, stir through the rehydrated porcini and remove from the heat.

When almost all of the last addition of stock has been absorbed (the rice should be al dente but the dish still quite “soupy”), vigorously stir through the butter and parmesan to create a creamy texture. Stir in the mushrooms, then taste and adjust the seasoning. The texture of the risotto should be quite soft so that it spreads easily on a plate if you tap the bottom of the plate. If the texture looks too firm, stir in a little more hot stock or hot water. Scatter with a little parsley and grind over some black pepper to serve.