Dried mushrooms have a rustic intensity and depth that give a boost to mild fresh mushrooms. If prepared the traditional way with Italian Arborio rice, this dish will absorb the greater amount of liquid. Or, make it as a traditional pilaf in a covered pan, using short-grain rice and the smaller amount of stock.
Place the dried mushrooms in a small bowl and cover with boiling water. Let stand for 30 minutes. Drain and reserve the liquid.
After the mushrooms and other ingredients have cooked in the margarine or butter, stir in the rice. Stir with a wooden spoon until the rice is thoroughly coated with margarine or butter.
Have the stock and reserved mushroom soaking liquid simmering in a saucepan. Add the hot liquid to the rice mixture ladle by ladle, stirring constantly. Be sure each ladle of liquid is absorbed before adding the next.