
Soak the porcini in 1 cup of near boiling water for 15 minutes. Drain, reserving the soaking liquid to combine with the stock, and finely chop the porcini. Panfry the quartered fresh mushrooms with a drop of oil and reserve.
Heat the olive oil in a large, heavy-based saucepan. Add the pumpkin and cook for 5 minutes or until nearly tender. Add the rice and porcini to the saucepan and cook for 1 minute while stirring.
Combine the stock and the porcini soaking liquid in another saucepan and simmer. Stir a ladle of hot stock into the rice mixture and stir until the liquid is absorbed. Continue adding the stock and stirring, one ladleful at a time, until the rice is creamy and cooked. Add more stock if necessary. Stir through the cooked button mushrooms and grated parmesan and serve in warm bowls.
Serves 4