Soften the mushrooms in the hot water for approx. 15 mins. Remove the mushrooms, chop into pieces and set aside. Pour the mushroom water through coffee filter paper, retain, set aside.
Heat the oil in a pan. Sauté the onion and garlic. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Add the mushrooms. Stirring frequently, add the bouillon and reserved mushroom water a little at a time so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.
Heat the oil in a frying pan. Stir fry the mushrooms for approx. 5 mins., season. Mix the fried and reserved mushrooms into the risotto, garnish with parsley.