Soak porcini in hot water for 30 minutes. Chop porcini and pour soaking liquid through a fine sieve, reserve liquid and chopped porcini.
Chop 1½ cups mushrooms or Portobello and reserve.
Halve or quarter remaining mushrooms or Portobello (depending on the size) and cook in a skillet with 4 tablespoons butter, salt and pepper until tender. Set aside.
Simmer chicken broth and keep simmering during the preparation.
Cook bacon or pancetta in a large saucepan and cook during 5 minutes. Add chopped mushrooms, remaining 2 tablespoons of butter, onion, rosemary, sage, salt and pepper. Cook over medium heat, stirring until onion is tender. Stir in rice and cook stirring for 1 minute. Add 1 cup wine and stir until liquid is absorbed. Add remaining cup and cook, stirring until absorbed.
Add 1 cup of chicken broth and cook, stirring constantly, until absorbed. Continue adding chicken broth, stirring constantly, letting each addition be absorbed before adding the next, until rice is tender but al dente. This process with take 20 to 25 minutes.
If porcini is being used, add them about halfway through cooking together with the chopped porcini, stirring until liquid is absorbed, and continue cooking in the same manner.
Reheat mushrooms or Portobello from the skillet and add to the risotto during the last minutes of cooking.
Stir in parsley and butter or olive oil. Stir grated parmesan cheese.
Serve risotto with parmesan shavings.