Mushroom & pea risotto

Third of a 30g jar of Dried porcini mushrooms
1 med onion
2 Tbsp oil
25g butter
1 garlic clove,finely chopped
350g arborio rice
125g white wine
1.3 litres of hot veg stock
250g sliced mushrooms
2oog frozen peas
2tbsp chopped parsley

Put the dried mushrooms in 100ml water and soak for 30 min,drain saving the juice and chop.
Cook onion in 1tbsp of oil and half the butter until soft,add garlic and cook for 1 min,add chopped mushrooms and cook for 2 min,stirring.Add rice and stir over a low heat for 1 min.Then add wine and simmer till evaporated.Add the mushroom juice and stock one ladleful at a time and stir.Make sure the ladleful as evaporated before adding the next.Frequently stir cooking for 12 min.In another pan with the rest of oil and butter cook the sliced musherooms till tender,add to risotto with the peas,continue cooking,add the stock until rice is soft and creamy,stir in parsley.Serve