White Wine Mushroom Risotto with Trufle Oil.

Ingredients
 

   1 ounce dried porcini mushrooms
   6-8 cups chicken stock (boiling)
   4 tablespoons butter, divided 
   2 shallots (diced)
   8 ounces mushrooms (sliced, I used a mix of cremini, shiitake and oyster)
   3 cloves garlic (chopped)
   1 teaspoon thyme (chopped)
   1 1/2 cups arborio rice
   3/4 cup white wine
   1/2 cup parmigiano reggiano (grated)
   salt & pepper to taste
   1/4 teaspoon truffle oil 
   1 handful parsley 

Directions

1. Once broth comes to a boil, remove from the heat. Cover the dried porcini mushrooms in the stock and let sit for 20-30 minutes.
2. Meanwhile, melt the butter in a pan over medium heat.
3. Add the shallots and saute until tender, about 5 minutes.
4. Add the fresh mushrooms and saute until they turn tender and release their moisture, about 10 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. By this time the dried mushrooms should be nice and soft so remove them from the stock, squeezing to drain and reserve all of the liquid.
7. Chop the reconstituted mushrooms and add them to the sauce pan.
8. Add the rice and toast until it starts to turn translucent, about 1-3 minutes.
9. Add the white wine, deglaze the bottom of the pan and cook while stirring until the wine has disappeared.
10. Mix the the mushroom stock 1/2 cup at a time into the rice and mushroom mixture.  Stir constantly until most of the broth had disappeared and then repeat with more broth until the rice is al dente and not too soft.
11. Add the butter and parmigiano reggiano and stir until it has melted.
12. Season with salt and pepper and a drizzle with a touch of truffle oil.
13. Serve garnished with parsley.