Method:
1 Place porcini mushrooms in a bowl and pour over boiling water to rehydrate mushrooms, stand for 5 minutes, remove mushrooms and roughly chop. Reserve the water.
2 Heat oil in a frying pan over medium heat, add leeks, onion and garlic and cook for 2-3 minutes or until onions soften a little.  Add mushrooms and risotto rice and cook for 2 minutes or until rice is coated.
3 Heat the stock and 1 cup strained reserved mushroom liquid in a saucepan over medium heat.  Add the simmering stock a ladleful at a time, allowing each to be absorbed before adding the next.  Continue, stirring, for 10 minutes until all stock is absorbed and the rice is still a little firm.  Transfer to a shallow bowl, top with baby leeks and a little watercress, serve