To make the mushroom sauce, soak the dried mushrooms in lukewarm water for at least 1 hour. Peel and finely chop the garlic. When the mushrooms are ready, drain them thoroughly and gently squeeze out any excess liquid, but keep the water in which the mushrooms soaked.
Roughly chop the mushrooms, put in a pan with two tablespoons of hot oil and stir. After 3 or 4 minutes add the chopped garlic, stir and cook for another minute. Add half the white wine, and when it has evaporated add a ladleful of the water in which the mushrooms soaked, filtered through a fine strainer.
Cook for another 2-3 minutes. Remove from heat and keep warm. For the risotto, bring the broth to a boil in a pan. Finely chop the onion. Heat another two tablespoons of oil in a pan over medium heat and when the oil is hot, add the finely chopped onion. When the onion has browned, add the rice.
Toast the rice for a few minutes until it becomes translucent, stirring constantly. Add the white wine. When the wine has evaporated, begin to add the broth, a ladle or two at a time. Bring the risotto to a boil while adding the broth (1 or 2 ladles at a time), stirring constantly.
Salt and pepper to taste. After about 16-18 minutes the rice will be al dente. Remove it from the heat and add the butter in pieces, stir and cover for a few minutes. Add the Pecorino, truffle cream, one tablespoon of Parmigiano Reggiano and the chopped chives. Stir well until the cheese has melted.
Serve in Parmigiano cheese baskets decorated with freshly ground black pepper and chives. How to prepare the Parmigiano Reggiano baskets: Spread a layer of grated Parmigiano cheese (about 1/16” thick) on the parchment paper in a circular shape.
Microwave for 30-40 seconds (the cheese should melt). Remove from the microwave and while still warm press over an upside-down cup to give it the desired shape. Let cool and serve.