Soak the mushrooms for 20 minutes in 250 ml water.
Drain, pat dry and chop the mushrooms.Reserve the soaking liquid.
Sweat the finely chopped shallot in a pan with a glug of olive oil.
Add the Arborio rice and continue cooking until it becomes opaque (2-3 minutes).
Add the white wine and cook until the alcohol has evaporated.
Add the mushrooms and then gradually add the soaking liquid, cooking on low heat and stirring continually. Continue cooking until the rice is creamy but still al dente.
Season with salt and freshly ground black pepper.
Before serving add fresh herbs and an extra drizzle of extra virgin olive oil.