Mushroom Risotto

Ingredients

• 1 oz dried porcini mushrooms
• 2 cups boiling water
• 1/4 cup olive oil
• 1 large onion (finely chopped)
• 2 large garlic cloves (crushed)
• 2 cups risotto rice
• 1/3 cup dry white wine or vermouth
• 1/2 lb large flat mushrooms (stalks trimmed and caps sliced)
• 4 cups diluted salt-reduced or homemade vegetable stock (hot)
• 2 tbsp butter
• 1/4 cup Parmesan cheese (grated)
• 2 tbsp fresh flat-leaf parsley (chopped)