Place the porcini mushrooms into jug or a bowl, then pour over 400 ml of boiling water. leave them so soak for 20 minutes.

Pour the vegetable stock into a saucepan, then use a sieve to drain the porcini stock into the vegetable stock. Place the stock over a medium heat.

Squeeze the porcini dry, then roughly chop and set aside.

Pour some cooking oil into a large frying pan, heat the oil over a medium to high heat. Then add the diced onion and chopped thyme. Cook for about five minutes until the onions have softened.

Turn up the heat and add the risotto rice. Toast the rice for a few minutes, stirring occasionally, until it starts to crackle and pop.

Pour in the wine, it should sizzle. Reduce by half.

Add the chopped porcini to the pan, then add the stock a ladle at a time stirring vigorously all the time. Keep adding the stock, whenever it becomes dry, add more stock.

Keep repeating this for about 15-20 minutes until the rice is cooked but still has a bite to it. Don't worry if you haven't used all of the stock.

Turn off the heat and stir in the butter, parmesan and half of the chopped parsley. Taste for seasoning.

In another frying pan, heat some oil and a little bit of butter over a high heat. Add the mushrooms and cook for a few minutes.

Add the chopped garlic and cook for a further minute. Turn off the heat, season and then add the rest of the chopped parsley.

Serve the risotto in a bowl, then top with the pan fried mushrooms.

Tear pieces of the mozzarella apart and spread it over the risotto.

Optional, finish with shaved parmesan.