Bowl one cup of water or heat one cup of milk and rehydrate the dried porcini mushrooms for 5 minutes or until soft. Strain and pat dry with a kitchen towel.
Over medium heat saute or grill the mushrooms, with a dash of salt, until golden brown.
Meanwhile in a medium size pan heat the water. In another heavy bottom pan add the olive oil and toast the risotto over low heat, stirring frequently for 1 minute. Slowly add the hot water ladleful at a time allowing the rice to assorb the liquid. Stir frequently to prevent burning. A wonderful risotto is ready in 5 minutes.
Serve up in warmed bowls, garnish with Parmesan, parsley and porcini.