Soak the dry mushrooms in hot water for 10 minutes and add the water to the stock. You can use either brown beef or chicken stock.

If you are using fresh porcini, brush off the dirt with a brush and cut the dirt off the end of the stem.

In a separate pan stir-fry the fresh (or frozen) Porcini mushrooms with butter, garlic salt and pepper. Remove the garlic once cooked.

Stir fry the onion with 30 gr of butter at very low heat, the onion should not burn.

Once the onion becomes translucent, add the rice and increase the heat. The rice has to toast in the butter so that the grains are sealed.

Once the rice is toasted add 1 cup of white wine and let it evaporate.

Warm up the stock. It should be kept warm at low heat in a pan next to the rice.

Once the wine has evaporated, lower the heat but not too much. Add the first ladle of warm stock and start counting the cooking time. The stock in the rice should be boiling all the time.

The rice should be continually stirred and stock added regularly but only 1 or 2 ladles at a time.

Vegetables, fish or meat, should already have been cooked separately and added towards the end of the cooking process. Usually after 13 minutes of cooking, in this porcini recipe add the Porcini mushrooms.

After 15/18 minutes of cooking the rice, taste it to check if done and if it needs more salt or pepper. Adjust seasoning.

Once the rice is done to your taste, take it away from the heat. Add the remaining butter and Parmesan, stir well, cover and let it rest for 10 minutes.

Serve immediately.