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Place the onion, celery and dried porcini in food processor and pulse until finely chopped.
Drizzle some olive oil into a saucepan and add the mixture. Stir while it cooks.
Finely chop the rosemary leaves and add to the pan with the rice.
Stir 1 minute and add the wine and stock cube. Stir until the wine has been absorbed.
Season and add a mug of boiling water. Stir until it has been absorbed.
Add more water and stir until absorbed and continue for about 20 minutes.
Rinse the mushrooms and tear up half into the risotto and the other half into a frying pan with some olive oil. Season. Crush over the garlic. Pick some of the leaves from the thyme into the pan. Stir and remove from the heat.
Add more thyme leaves to the risotto.
Stir the butter into the risotto. Grate some of the Parmesan over the top.
Add a squeeze of lemon. Check the seasoning.
Chop the parsley and sprinkle ½ over the risotto and ½ over the mushrooms.
Serve the risotto with some of the mushrooms over the top. Grate over some more Parmesan.
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