Place dried mushrooms in a bowl and cover with boiling water. Soak for 20 minutes, remove mushrooms and reserve a ¼ cup of liquid. When cool enough to handle, squeeze moisture from mushrooms.
Heat oil and half of the butter in a heavy based saucepan over medium heat. Add onion, garlic and rosemary, cook for 5 minutes or until onion has softened. Stir in Providore d'Italia Paste with the reserved mushroom liquid, cook a further 2 minutes, stirring continuously.
Add rice and mushrooms to saucepan, stir to coat. Pour in wine and cook until evaporated.
Add a ladleful of the hot stock, stirring continuously until most of the liquid is absorbed. Continue adding the stock, ladleful at a time, stirring until each addition has been absorbed, approximately 20 minutes or until rice is just tender but still retains some bite.
Remove saucepan from heat, stir in remaining butter, parmesan and parsley. Cover and let rest for 5 minutes. Serve in warmed bowls with extra parmesan.
Have stock in a separate saucepan simmering ready to add to rice, this will help risotto to cook faster.
Traditionally the rice is cooked in oil first for risotto but this method imparts the rice with the tomato and basil flavour.