Porcini and Chanterelle Risotto

Name: Porcini and Chanterelle Risotto
Ingredients: 1/4 cup extra-virgin olive oil; 1/4 cup unsalted butter; 2 shallots, minced; 1/2 pound fresh chanterelle mushrooms, stemmed and sliced; 1/2 pound fresh porcini mushrooms, stemmed and sliced; 3 sprigs fresh thyme, leaves only; 1 fresh bay leaf; 2 cups white wine; Sea salt and freshly ground black pepper; 2 cups vialone nano rice or arborio rice; 6 cups chicken stock, recipe follows; 2 tablespoons fresh parsley, minced; 1/2 cup Parmesan; 1 ounce fresh white truffles, optional; 1 free-range chicken (about 3 1/2 pounds), rinsed, giblets reserved; 1 rutabaga, cut into large chunks; 2 carrots, cut into large chunks; 2 celery stalks, cut into large chunks; 2 large onions, quartered; 1 turnip, halved; 1 head garlic, halved; 1/4 bunch fresh thyme; 2 bay leaves; 1 teaspoon whole black peppercorns