For the risotto, chop dried mushrooms slightly and soak in water for at least 1 hour.
Finely chop 50 g of shallots and sauté in olive oil with the rice until translucent.
Pour in the white wine and let it boil down. Add mushrooms with soaking water and boil down as well.
Mix in the porcini powder. Pour in the vegetable soup by the ladleful and continue to boil down, stirring, until the soup is used up and the rice is al dente.
Season the risotto with salt and sprinkle with parsley. If you like, sprinkle Parmesan shavings over the risotto.