Method
Soak the mushrooms in a bowl filled with hot water, leave for 10 mins then drain the liquid, saving it in a separate bowl.
Chop up the mushrooms into small pieces. Pour the liquid through a sieve & disregard the last few drops with the bits in, add the stockpot, add more hot water to make up 750g of stock, pour into a saucepan and keep it simmering on a low heat.
In a large saucepan, sprayed with frylight, start to heat the rice, add the juice of the lemon & stir until the rice is coated, add 2 ladles of the stock, turn the heat to medium & keep on adding the stock, then allowing it to be infused before adding more.
When half the stock has been used add the mushrooms & mix well continue until almost all the stock has been used then add the peas, season, continue until all the stock has been used, then reduce the heat & allow the stock to be reduced to below the top of the rice, turn the heat off and grate parmesan cheese over the rice, mix, cover with a lid for 5 mins, plate up in warmed dishes, add more cheese to taste.