Place mushrooms in a small bowl and cover with water.  Let sit for about 30 minutes until rehydrated.  Drain. 

While the mushrooms are rehydrating, heat chicken broth in a small saucepan over medium-low heat. 

After you've drained the mushrooms, melt butter in a large fairly wide bottom pan over medium heat.  Add the shallots and garlic, saute for about 2 minutes.  Add the rice and saute for 2-3 minutes until a small white dot forms in the middle of each grain. 

Add the wine and cook for about a minute, until the liquid is absorbed. 

Begin adding the warmed chicken broth, one large ladleful at a time.  Let the broth come to simmer before beginning to stir.  Continue to stir gently until all of the liquid is absorbed.  

Continue to add chicken broth, one ladleful at a time, until the rice becomes creamy and is to cooked to al dente - cooked but just slightly firm. This process should take about 20 minutes.  

Once the rice is cooked remove from the heat and add mushroom, parmesan, thyme, pepper and salt.  Stir to incorporate.  

Spoon the risotto into shallow bowls and drizzle with truffle oil.  Serve immediately.