Add stock to a pot and bring to boil over high heat.
Remove from heat and add dried mushrooms to rehydrate. Let sit for 30 minutes.
Remove mushrooms from broth with slotted spon to a paper towel lined plate. Chop mushrooms.
Put broth back on burner over low heat.
In a large skillet melt butter over medium-low heat.
Add shallot and mushrooms and and cook for a few minutes.
Add garlic and cook one more.
Add rice and stir to coat.
Pour in wine and cook a minute or two until mostly evaporated.
Turn up heat to medium high and add ½ cup broth, stirring constantly to absorb.
Continue with ½ cup broth at a time until rice is cooked through and creamy. About 20-25 minutes.
Stir in salt and pepper.
Stir in cheeses until melted and creamy.
Serve immediately topped with fresh parsley and Parmesan if desired.
