Heat the Broth: Keep the chicken broth warm in a pot, just simmering over low heat.

Rehydrate Dried Mushrooms: Soak the dried wild mushrooms in a small amount of warm water, ensuring they are fully covered.

Cook Fresh Mushrooms: In a large pan, heat 2 tbsp of olive oil and sauté the fresh mushrooms and garlic over high heat for 3-4 minutes until they are cooked and dry. Remove from the pan and discard the garlic.

Sauté Onion: In the same pan, add the remaining olive oil and sauté the onion for 2-3 minutes, until softened but not browned.

Add Rice: Stir in the rice, coating it well with oil, and cook for about 2 minutes until it becomes translucent.

Deglaze with Wine: Pour in the white wine and let it cook off completely until the alcohol evaporates and the rice dries out again.

Add Broth: Gradually add a ladle of hot broth at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente (about 20 minutes).

Add Rehydrated Mushrooms: Drain the dried mushrooms and add them to the risotto near the end of the cooking time.

Finish the Risotto: Season with salt and pepper. Remove from the heat and stir in the sautéed fresh mushrooms, cold butter, and grated parmesan. Mix well until creamy.

Serve: Optionally, sprinkle with chopped chives and serve immediately while hot.