Wild Mushroom Risotto with Truffle Oil – Fustini's Oils & Vinegars

Ingredients

• 1 1/2 ounces dried porcini mushrooms
• 1 ounce dried chanterelles
• 5 cups hot water
• 1-2 32 ounce cartons of chicken broth
• 3 tablespoons Fustini's Sage and Wild Mushroom olive oil
• 1 large yellow onion, chopped
• 8 ounces shitake or baby bella mushrooms, cleaned and sliced
• 2 1/2 cups Arborio or Carnaroli rice
• 1 cup (or more) dry white wine
• 1 teaspoon fresh thyme, chopped
• 1/3 cup half and half
• 1/2 - 1 cup freshly grated Parmigiano Reggiano
• salt and freshly ground pepper to taste
• 1 tablespoon Fustini's White Truffle olive oil
• Parmigiano Reggiano, shaved for garnish