Make the required amount of chicken stock and add the Porcini mushrooms, gently simmer over a low heat.

Fry the onion in the butter for 5 minutes until soft. Add the chopped portobello mushrooms and fry for a further 2 minutes - until the mushrooms release their juice. Add the arborio rice to the mushrooms and cook for 2 minutes - until the rice turns predominately opaque.

Pour the white wine into the rice mix and stir continuously until the wine has been absorbed. Remove the Porcini mushrooms from the stock and set aside. Add the chicken stock 100ml at a time, stirring continuously with each addition, until all the stock has been used.

Finally, add the Porcini mushrooms and the grated Parmesan and give a final 30s cook. Garnish with the parsley, serve with green vegetables and enjoy.