Bring water to a boil in a pot. Pour ¾ cup (200 ml) of boiling water over the dried porcini mushrooms and let them soak for 10 minutes.

Meanwhile, peel and finely chop the shallot and garlic, and measure out the rice and wine. Stir the vegetable bouillon powder into the boiling water, then simmer gently over low heat with the lid on.

Heat the oil in a pot over medium-high heat and sauté the shallots and garlic with a generous pinch of salt until translucent. Add the rice and sauté, stirring, until it also becomes slightly translucent. Reduce the heat slightly, then deglaze with the wine and the mushroom soaking liquid, stirring well.

Let the risotto simmer gently for 18 to 25 minutes, stirring frequently, and gradually add the vegetable broth as needed so that the rice is always just lightly covered.

Chop the soaked porcini mushrooms and add them to the risotto. Place the thawed mushrooms in a pan and sauté over medium-high heat. If needed, drain any excess water, then set the mushrooms aside.

Grate the cheese and set it aside. Keep an eye on the risotto, stirring regularly and adding more liquid as needed.

After 18 to 22 minutes, the rice should be tender and creamy. Reduce the heat to low, then stir in the cheese and cream cheese, and season with salt and pepper. Fold in the sautéed mushroom mixture, then divide the risotto between two plates and serve.