Heat ½ of oil in a large frying pan and saute mushrooms until slightly softened. Remove from heat and set aside.
Add remaining oil and heat before adding onion, cooking until
translucent. Add chicken and cook until browned. Add rice and stir until
all the grains are coated with oil.
Pour in water, Porcini Salt and ¾ of mushrooms, gently folding through.
Season with pepper then cover. Simmer gently until all the liquid has been absorbed, about 20 minutes.
Fold Parmesan through rice mixture, serve immediately and top with remaining mushrooms.