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1
In a medium saucepan, heat the chicken broth over low temperature.
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2
Remove 1 cup of the warmed broth and place it in a bowl together with the dried porcini mushrooms; set aside to reconstitute.
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3
In a large skillet over medium heat, add 1 tablespoon olive oil, then add half of the diced onion and 1 of the minced garlic cloves, and cook until translucent while stirring, about 5 minutes.
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4
Add the sliced mushrooms, bay leaves, thyme, parsley, and butter, and saute until lightly browned, about 5 minutes; season to taste with salt and freshly ground pepper.
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5
Drain reconstituted porcini mushrooms of any excess broth.
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6
Drizzle onion and mushroom mixture with truffle oil, then add the reconstituted porcinis and saute for 1 minutes; season to taste again, if necessary, then remove from heat.
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7
Over medium heat, add the remaining 2 tablespoons of oil to a saucepan, rolling to coat the bottom and up the sides a bit, then add the remaining onion and garlic and saute for 2 minutes.
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8
Add the uncooked rice and stir until it is coated well with the oil in the pan and saute, stirring, until it opaque, about 1 minute (this prevents the rice grains from sticking).
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9
Stir in the wine and cook until it is nearly evaporated, about 7 minutes.
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10
Add 1 cup of the warm broth and cook, stirring, until the rice absorbs all the liquid; add another 1 cup of broth and continue to cook, stirring, adding 1 cup at a time as the rice absorbs each addition, until all broth is used (it should be slightly firm and creamy, not mushy).
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11
When all the broth has been absorbed, add the mushrooms into the rice mixture, then stir in the Parmesan and cook until cheese is melted.
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12
Garnish with a drizzle of truffle oil and chopped parsley, and serve.
