Half an hour before starting to cook, put the dried mushrooms in a bowl and cover with boiling water.

Put the cube and some water in a pot and bring to the boil.

Put a tbsp of olive oil in a pan (better a wok) with the mushrooms and some of the water used to cover the mushrooms. Keep adding this water until the mushrooms are soft.

Add some chopped parsley and squeeze in a garlic clove.

Add the rice and toast it for a little while. Add the glass of wine, increasing the heat to let the alcohol evaporate.

When all the alcohol is evaporated, add vegetable stock to cover the rice and stir.

Keep adding the vegetable stock and stirring until the rise is cooked (20 minutes for white rice, 40/45 for brown rice). Risotto should be creamy, but the grains should maintain a good texture.

Serve hot and sprinkle with more chopped parsley and freshly grated parmesan cheese (optional).