Pour 300ml of boiling water over the dried porcini mushrooms and let them sit for 5 minutes to absorb the liquid. Strain the mushroom water/stock into a jug, be careful not to add the sediment that is at the bottom.
In a medium to large frying pan heat 2tbsps of olive oil. Add the leek and celery on a medium heat and cook until soft and then pop in the garlic and thyme for a minute to cook out.
Add the risotto rice to the pan stir to coat all the rice with the soft veg. Pour in the wine and let sizzle to cook off the alcohol. Slowly add the mushroom stock to the pan as and when the risotto absorbs it, making sure you stir quite often. Keep cooking and adding the stock until the rice is el dente.
Meanwhile heat the remaining 2 tbsps of olive oil to another frying pan and heat on a medium heat. Throw in the mushrooms and cook until golden brown and moisture has left.
To finish the risotto add the butter, Parmesan and juice of lemon and stir through. Season to taste. Plate the risotto and top with the cooked mushrooms, crumbled stilton and a good drizzle extra virgin olive oil to finish!