Heat 1 T oil in large skillet over medium heat. Add 1/2 the
onion and half the garlic. Cook, stirring until translucent, about
5 minutes. Add the portobello and crimini mushrooms. Saute
for 3-5 minutes until lightly browned. Season with salt and
pepper. Drizzin with truffle oil and add the dried porcini
mushrooms reconstituted in 1 cup of the warm chicken broth.
Season again with salt and pepper. Saute 1 minute then
remove from heat and set aside.
Now, with a ladle, add 1 cup of the warm broth and cook,
stirring until the rice has absorbd the liquid. Add Italian seasoning and oregano with the
broth. Add the remaining
broth 1 cup at a time. Continue to cook and stir, allowing the
rice to absorb each addition of broth before adding more. The
risotto should be slightly firm and creamy, not mushy. Transfer
the mushrooms to the rice mixture. Stir in Parmesan cheese
and cook briefly until melted. Top with drizzle of truffle oil