In a small saucepan, heat up the chicken stock and leave it over low heat with a lid on.
In a large pot, melt 1 tablespoon of butter.
Add onion and saute until fragrant (30 seconds). Add rice and cook for about 5 minutes over medium heat (do not let the rice take color).
Add white wine, porcini, and chanterelle mushrooms. Stir and wait until the wine has evaporated.
Add a bit of chicken stock at a time and stir. Make sure not to add new stock before the stock has evaporated. Continue until all stock is used. The risotto needs to cook for a total of 20-30 minutes. If you run out of stock before the risotto is done, add instead a bit of boiling water.
When the risotto is done, remove from heat. Add 1 tablespoon of butter, grated parmesan cheese, and stir. Put on a lid and wait for 2 minutes.
Season with salt and pepper and serve immediately.