1 garlic clove, finely sliced
30g/1¼oz dried porcini mushrooms, soaked in a bowl of warm water for half an hour
1 onion, finely chopped
450g/1lb wild mushrooms, such as trompette, girolle and oyster mushrooms, roughly chopped
½ bunch parsley, roughly chopped
300²µ/10½´Ç³ú arborio rice
splash of olive oil, if necessary
drizzle truffle oil, to serve
1.5 litres/2 pints 12¾fl oz chicken stock (or vegetable stock)
large knob of butter
100²µ/3½´Ç³ú parmesan, or similar vegetarian hard cheese, finely grated
250ml/8¾ fl oz dry white wine