* 1 tablespoon Dried mushrooms
* 2 tablespoons Olive oil
* 1 Onion, peeled and chopped
* 2 Garlic cloves, peeled and crushed
* 225 g (8 oz) fresh chestnut mushrooms, sliced
* 350 g (12 oz) Arborio rice
* 150 ml (1/4 pint) Dry white wine
* 1.2 Litres (2 Pints) hot Vegetable stock
* 2 tablespoons fresh Parsley, chopped
* 25 g (1 oz) Butter
* Sea salt and Freshly ground black pepper
* Freshly Grated Parmesan cheese to garnish

===Method===
* Soak the Mushrooms in ''just Boiled'' water for 10 minutes - reserve the liquor to add to the Stock
* Heat the Oil in a large pan and sauté the Onions and Garlic for 4 minutes until softened. Add the Mushrooms and sauté for another 4 minutes until coloured
* Stir in the Rice and coat well with the Oil
* Pour in the Wine and Simmer until it has been absorbed into the Rice
* Add a ladle of the Stock, stir gently and Simmer until the stock has been absorbed. Repeat until all the stock has been absorbed and the Rice is plump and tender.
* Roughly chop the soaked Mushrooms, stir into the Risotto with the Butter. Season to taste and serve immediately

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