600mlvegetable stock + another 150ml(2 2/3 cups + another 2/3 cup)
Put the dried mushrooms in a cup and cover with boiling water. Set aside to soak.
Peel the onions and dice finely. Peel the garlic and cut each clove in half.
Trim any dirt from the mushroom stems, then slice, chop or separate, depending on the type of mushroom.
Heat the oil in a 2 litre (approx 2.5 quart) oven-proof pan or casserole dish. Saute the onions and garlic over a low-medium heat for 2-3 minutes, then add the fresh mushrooms. Cook, stirring occasionally, for 5-7 minutes until soft.
Drain the soaked dried mushrooms, reserving the soaking liquid. Cut any large ones into pieces, then add to the pan with the onion & mushroom mixture. Cook for a further 2-3 minutes.
Preheat the oven to 180C (350F).
Add the rice to the pan and stir well to coat with the oil and cooking juices. Strain the mushroom soaking liquid into the pan, and add the white wine. Simmer for a minute or two, stirring, until the liquid is absorbed.
Add the stock to the pan, cover with a lid, and transfer to the oven. Cook at 180C (350F) for 40-45 minutes until all the stock is absorbed and the rice is cooked.
Remove from the oven, stir in the remaining 150ml of stock and the chopped parsley, and allow to stand for 5 minutes before serving.
You can prepare the dish until it is ready for the oven, then set aside to bake later.