Soak the Porcini mushrooms in 2-3 cups of boiled water for 20 minutes, then remove the mushrooms from the water with a slotted spoon and reserve 2 cups of the liquid.
Heat the oil in a large saucepan and add about 2 teaspoons of the garlic and cook about a minute to brown. Add the cremini mushrooms andand season with salt. Saute the mushrooms until they are soft. Add the porcini mushrooms cook another minute. Remove the mushrooms from the pan and set aside.
If needed add another table spoon of oil to the pan. Add the shallot and remaining garlic and cook until soft.
Add the rice and stir to coat. Cook the rice for 2 to 3 minutes, stirring frequently to toast. Add the wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom liquid and then add the stock until the has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process three more times. Check for seasoning, you probably will need to add salt.
When the stock has absorbed into the rice and the rice is cooked but still al dente, remove the pot from the heat. Mix in the mushrooms and chicken, then add the butter and cheese and mix vigorously until well combined. This method creates the perfect consistency for risotto. The rice should not be able to hold its shape and it will look very creamy. Serve immediately garnished with grated cheese and parsley.
Don't skip heating the stock, it helps it to absorb into the rice.
Don't over stir your risotto during the cooking process. It doesn't need constant stirring a good rule of thumb is to give it a stir every minute or so. Let it cook and do its thing
When finishing with the butter and cheese, be sure to mix vigorously. This stirring method creates the perfect consistency for risotto.