1–2 garlic cloves, finely chopped
200g/7oz mixed mushrooms, such as chestnut, oyster, or wild mushrooms
small handful flatleaf parsley, chopped
15g/½oz dried porcini mushrooms (or dried mixed mushrooms)
1 shallot, finely chopped
1.2 litre/2 pints chicken stock or vegetable stock (fresh stock is best, but you can make it with 2 good quality stock cubes)
250g/9oz carnaroli or arborio risotto rice
salt and freshly ground black pepper
2 tbsp olive oil
75g/2½oz unsalted butter, cubed
50g/1¾oz freshly grated Parmesan (or similar vegetarian hard cheese), plus extra to serve
100ml/3½fl oz dry white wine