Soak the poricini in white wine. soak for about 20 min

Mix the mirin, soy sauce to the dashi and let it boil for about 3-5 min

Slice the asian mushrooms and add it to the stock. Let it simmer

Chop the onions and garlic. Use another pot and melt the butter. Mix in the onions and garlic into the pot until soft. Do not let it brown

Slice the hydrated porcini mushrooms into pieces

Add the rice into the pot and stir. Add the wine that was used to hydrate the porcini mushrooms. Let the alcohol evaporate

Slowly add the stock into the rice pot and let the rice absorb the stock. Cook until the rice is soft. If it's not to your desired taste, please add chicken powder. I cooked it over a medium heat.

Plate the risotto and add as much spring onion/ parmesan and black pepper.