Mushroom Risotto

I've been meaning to post this recipe for ages, but never got round to it.  The reason being that I've cooked this for a fellow veggie and they've said "that's by far the best meal I've ever had". He was probably exaggurating, but it is one of my favourites, too. Very buttery- don't think I'd manage it everyday.

Ingredients for the stock:
2.5 l (4 pints) vegetable stock
50 g (1.8 oz) dried wild mushrooms (cep/porcini)
2 cloves of unpeeled garlic
sprig of thyme

And for the risotto:
250 g (9 oz) unsalted butter
2 onions, finely chopped
4 cloves of garlic, finely chopped
2 sprigs of thyme
250 g (9 oz) button mushrooms, sliced moderately finely
350 g (12 oz/4 handfuls) carnaroli rice
400 g (14 oz) selection of wild mushrooms
100 g (3.5 oz) parmesan cheese, to taste
pepper to taste
truffle oil and rocket salad to serve

Method for the stock:
In a saucepan, make up the stock.
Add the dried mushrooms, garlic and 1 sprig of thyme.
Leave to simmer until needed.

Method for the risotto:
Melt 3/4 of the butter in a saucepan until it is foaming, but not splitting.
Add the chopped onion, garlic and sprigs of thyme.
Gently move the ingredients around the pan with a wooden spoon to soften the onions in the butter. When the onions are translucent, add the sliced button mushrooms.
Cook on a gentle heat until the mushrooms are also translucent.
Add the rice and move it around in the mixture until you hear a faint little crackle.
Remove the garlic and thyme from the stock.
Add the stock to the rice, a little at a time, stirring all the time.
Cook for around 12–15 minutes – until you can bite right through a grain of rice with no hard bit in the middle.
Add the wild mushrooms and dried mushrooms from the stock.
Add the extra butter reserved earlier and the parmesan cheese to taste.
Serve the risotto with a drizzle of truffle oil and rocket salad.

That serves 4, and I got it from the TV show "Ever Wondered About Food?", cooked by Paul Merrett.