Method

• Put the dried mushrooms in a bowl, pour over enough hot water to cover and leave to soak for 20 minutes.
• Put the stock in a pan and keep it at simmering point. Melt the margarine in a large pan, add the onion and cook gently for 3-4 minutes, until softened. Add the rice and stir for a minute or so to coat it in the butter.
• Pour in half the white wine and let it bubble for a few minutes to allow the alcohol to evaporate.
• Drain the porcini and squeeze out any excess liquid.
• Add the porcini to the rice and then start to add the hot stock a ladleful at a time, stirring well between each addition until the liquid has been absorbed.
• Meanwhile, heat t olive oil in a large frying pan over a medium heat. Add the garlic and cook for a minute or so until translucent but not coloured. Add the mushrooms and cook for 2-3 minutes until they give up their juices.
• Pour in the remaining white wine and let it bubble for a few minutes so the alcohol evaporates. Season with salt and pepper.
• When the rice is tender and all the stock has been added, remove from the heat and leave to rest for 30 seconds. Stir in the mushrooms, a knob of margarine parmesan and parsley, then season to taste and serve immediately.