Wash the dry porcini mushrooms in warm water. Drain them and then discard the water. Measure out about 750 ml (3 cups) of fresh water and soak porcini mushrooms for 30 minutes. Reserve this water – it will be your stock.

Clean portobello mushrooms with a paper towel or a brush, making sure you remove dirt and soil. Do not wash them. Cut into uneven, thumb-sized chunks.

Sauté the onion on oil until translucent, about 10 minutes. Season with salt to allow the onion to release its liquid. Add the garlic at the end.

Strain porcini mushrooms and chop them up. Set the stock aside. Add both types of mushrooms to the pan, season with salt, pepper and thyme, and cook for 15 minutes.

Add wine and bring it to a simmer.

Stir in the rice and allow it to soak up the juices. Gradually begin adding the stock, stirring occasionally. Cook until the rice is al dente, about 18 minutes (check the packaging to be sure).

Remove from the heat and add butter. Let stand for 10 minutes.

Serve warm, sprinkled with Parmesan cheese to taste.