Heat the chicken broth in a saucepan. Keep the broth warm over low heat.
Heat 1 tablespoon of the oil over medium heat in a large skillet. Add 1/2 of the onion and 1/2 of the garlic and cook, stirring constantly, until translucent. This should require about five minutes.
Add the fresh mushrooms, the fresh herbs, and the butter. Sauté for about four minutes or until lightly browned.
Season with salt and pepper. Slowly drizzle the truffle oil into the mixture, then add the reconstituted porcini mushrooms. Season with salt and pepper to taste. Sauté for about one minute.
Remove from the heat and set aside.
Coat a saucepan with the remaining olive oil and sauté the remaining onion and garlic over medium heat. Add the rice and stir until it is coated thoroughly with the oil and becomes opaque in color. This should take about one minute. This step is important because it cooks the starchy coating of the rice, thus preventing the grains from sticking together. Stir in the wine and cook until it's nearly evaporated.
Use a ladle to add about one cup of the warm broth to the moisture. Cook, stirring, until the liquid is absorbed.
Add the remaining broth, 1/2 cup to 1 cup at a time. Continue to stir constantly, allowing the rice to completely absorb the broth before each additional ladle is added. The risotto should be just a bit firm and creamy, never mushy.
Transfer the cooked mushrooms to the rice mixture, then stir in the Parmesan cheese.
Cook very briefly until the cheese is melted. Top with just a drizzle of the truffle oil and the chopped parsley.