For the sauce:
Mix the vegetable broth and dried mushrooms in a pot, cover and boil over medium heat; when the mushrooms have rehydrated, remove from the liquid and squeeze well to eliminate all the water.
Sauté the onion and garlic with 2 tablespoons of olive oil in a deep pan over medium heat; after 5 minutes, while stirring occasionally, add the chopped oyster mushrooms and dehydrated mushrooms, salt and pepper.
Add rice and wine. Once the liquid has evaporated, add a cup of the vegetable broth, stirring occasionally until the liquid has evaporated, and repeat until all the broth has been used.
In an oven tray, mix the rest of the mushrooms with olive oil, add salt and pepper and bake for 20 minutes at 400°F in the preheated oven.
For the sauce, put the ingredients in a pot and boil over medium heat. Cook for 15 minutes over low heat until all the fruit has broken apart and reaches a certain thickness. Strain to obtain a reduction.
Serve the risotto with rough bindweed fruit sauce and decorate with baked mushrooms and parsley.
