1. Heat the dried porcini mushrooms and filtered water in a saucepan until just beneath a simmer.
2. In a separate large pan heat the oil, and add the field and button mushrooms. Sprinkle with salt to sweat out the water.
3. Once nicely browned, remove and set aside. Add some more oil, and add the onions and celery. Fry on a low heat for about 4 minutes or until the vegetables have softened.
4. Add the Urban Forager Mushroom Stock Concentrate.
5. Stir and cook for a further 30 seconds. Add the uncooked rice and turn up the heat.
6. Stir and continue to fry until the rice looks slightly translucent.
7. Add the wine and continue stirring until the harsh alcohol smell has evaporated and the wine has cooked into the rice.
8. Add ladles of hot mushroom broth one at a time, stirring constantly and making sure each is fully absorbed before adding the next one, until the rice is cooked. This should take 15-20 minutes. It should be soft with a little bite to it.
9. Remove the rehydrated porcini mushrooms from the saucepan and add to risotto with the pan fried mushrooms that were set aside.
10. Season if needed by adding more Urban Forager Mushroom Stock Concentrate
11. Remove pan from the heat. Add the mascarpone (cashew cream), parmesan (nutritional yeast) and butter (vegan butter).
12. Garnish with thyme leaves and more parmesan, enjoy!

Recipe from Urban Forager.