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Set a medium saucepan on the stove and pour in 8 cups (1,900ml) of chicken broth. Turn the burner on low and let the broth heat up. Keep the heat on low while you begin the risotto. The broth should be about the same temperature as the rice in order to make the risotto creamy. This is why it's important to not add cold or boiling hot stock. If you'd like to make the risotto vegetarian, substitute vegetable stock for the chicken broth. Remove 1 cup (240ml) of the broth and pour it into a bowl. Add 1 ounce (28 g) of dried porcini mushrooms and stir them so they begin to absorb the hot broth. Leave the mushrooms to rehydrate for 20 minutes and then drain them. Keep soaking the mushrooms until they're soft. Pour 1 tablespoon (15ml) of the olive oil into a large skillet and turn the burner to medium. Once the oil shimmers, stir in 1/2 of the diced onion and 1 minced garlic clove. Stir and cook the mixture until the onion softens and becomes clear. Stir the onion and garlic frequently to prevent it from sticking and burning to the bottom of the skillet. Slice 1 pound (450g) of fresh portobello and crimini mushrooms into 1/2 in (1.3 cm) thick pieces. Add them to the skillet along with 2 bay leaves, 2 tablespoons (7 g) of chopped fresh thyme, 2 tablespoons (7.5 g) of fresh chopped Italian parsley, and 2 tablespoons (28 g) of butter. Use a mix of portobello and crimini. If you only have one type of mushroom, use a full pound (450 g) of whichever kind you have. Keep the burner at medium heat and cook the vegetables and herbs until the mushrooms are lightly browned. Stir in a little salt and pepper to taste. If the mushrooms look like they're browning too quickly, you may need to adjust the burner. Pour 1 tablespoon (15ml) of truffle oil into the skillet and stir in the rehydrated porcini mushrooms. Add more salt and pepper according to your taste and let the mixture cook for 1 minute. Turn off the burner and set the mushroom mixture aside. If you don't have truffle oil, you can leave it out since it's purely to add extra-mushroom flavor. Or, you can try making your own truffle oil.
Heat the chicken broth in a pot over low heat. Soak the dried mushrooms in 1 cup (240ml) of the broth for 20 minutes. Saute 1/2 of the onion and 1 clove of garlic for 5 minutes. Add the fresh mushrooms, bay, thyme, parsley, and butter. Saute the mushroom and onion mixture for 3 to 5 minutes. Add the truffle oil and rehydrated mushrooms.