Soak the dried mushrooms in the vegetable stock for an hour to hydrate the mushrooms and flavour the vegetable stock.
Place a large sauté pan (with a lid) over medium heat. Add the butter, shallots, garlic, and rosemary. Sauté until the shallots soften, 3-5 minutes. Then stir in the sliced button or white mushrooms. Sauté the mushrooms for 10 minutes and cook until lightly caramelized. Deglaze the mushrooms with the Madeira and reduce until almost dry.
Add the rice and cook for 2 minutes. Add the stock and the dried mushrooms and bring to a simmer. Cover and lower heat and cook until the moisture is fully absorbed but rice is not over cooked about 15-18 minutes.
Allow to rest for 5 minutes and fluff with a fork. Adjust seasoning with salt and serve warm.
