Wild Mushroom Risotto With Black Truffle Oil

Name: Wild Mushroom Risotto With Black Truffle Oil
Ingredients: 8 Cups organic vegetable or chicken stock; 1/4 Ounce dried porcini or shiitake mushrooms; 4 Tablespoons olive oil, divided; 3 Cups assorted wild mushrooms, stems removed, small diced or sliced; 1/2 Cup onion, small diced; 1 Cup arborio rice; 1/2 Cup dry white wine; 1/4 Cup organic unsalted butter or olive oil; 1/2 Cup Parmesan cheese, grated (optional); Salt, to taste; Freshly ground black pepper, to taste; Black truffle oil, for serving