Soak the dried mushrooms in the hot water for 15 minutes. Strain through a sieve intro a clean saucepan, discarding the last few tablespoons of liquid into the compost bin. Crumble the stock cube into the water, place on a low heat. Melt the butter in a saucepan on medium heat, add the onion and soaked mushrooms. Cook for 2 minutes. Add the rice, mix well and cook for 2 minutes. Add the wine and allow to soak into the mix thoroughly. Season with a little salt and pepper. Add the mushroom/vegetable stock one cup at a time and continue to cook the rice until each cup has been absorbed. Taste the rice after 20 minutes to assess if they’re cooked enough- you want a tiny bite to the rice grains. Season if needed. If cooked, remove from the heat and the grated cheese (if using). Cover with a lid and leave for 5 minutes.