In a large bowl add the porcini mushrooms with boiling water. Soak for 20 minutes and then discard the water.
In a saucepan heat the vegetable stock.
In a pan sauté the onions with VIOBLOCK. Add the garlic and cook for one more minute. Add the wild mushrooms and sauté on high heat for a further 4 minutes. Add the rice and toss to coat. Let cook for 2 to 3 minutes. Add the white wine stirring it into the rice. Simmer until the wine is evaporated.
Begin to add the stock, one cup at a time. When the rice absorbs the stock from one cup, add another. When the rice is almost ready and there is little stock left, stir in the Violife Creamy, VIOBLOCK, thyme, parsley, lemon zest, salt and pepper. Stir in slowly the Violife Prosociano grated and allow to sit for 3 minutes.
Serve the risotto with Violife Prosociano flakes and freshly ground pepper.