Soak the dried mushrooms in a cup of lukewarm water for one hour. Remove the mushrooms, squeeze-dry them and cut them in rough pieces.
Cut the champignons in thin slices. In a skillet, place a lump of butter, the chopped onion, a little white wine and a spoonful of chopped parsley. Pour over the champignon mushrooms, cook, and reserve.
In a pot, brown the chopped onion with a little butter and the spoonful of oil. When the onion begins to brown, pour-in the rice. Add the porcini mushrooms, then wet with white wine and let it evaporate.
Continue cooking until ready, adding the beef stock from time to time. Remove from heat and whisk in the remaining butter, the grana padano and the parsley.
Line four ring-shaped single portion moulds with the sliced goose salami. Fill with the risotto and place in the oven for a few minutes at 180oC. 
Place at the rice crown extracted from the mould at the centre of a serving plate, trimming with the champignon mushrooms. Serve warm.