* You can leave out the truffle oil. Heat chicken broth in a medium saucepan & keep warm over low heat

*Reconstitute the dried porchini mushrooms in 1 cup of warm chicken broth. Heat 1tbsp of oil in a large skillet over medium heat. Add 1/2 onion & 1 clove garlic, cook, stirring until translucent about 5 min. Add the fresh mushrooms, herbs, & butter. Saute for 3-5 min until lightly browned, seasoned with salt & pepper. Drizzle in truffle oil then add the dried porchini mushrooms which were reconstituted in 1 cup of warm chicken broth. Season again with salt and pepper. Saute 1 minute then remove from heat, set aside.

Coat a saucepan with remaining 2 tbsp of oil. Saute the remaining 1/2 onion & garlic clove. Add the rice & stir quickly until it is well coated & opaque 1 minute. This step cooks the starchy coating & prevents sticking. Stir in wine & cook until it is nearly all evaporated.

Now with a ladle, add 1 cup of the warm broth & cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook & stir allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm & creamy not mushy. Transfer the mushrooms to the rice mixture. Stir in parmesan cheese until melted. Top with truffle oil & parsley before serving.