Place 1 cup of red wine and 2 cups of water in a 2-quart pot and bring to a boil. Add 3 teaspoons of beef base and 1 ounce of dried chanterelle mushrooms and boil for 5 minutes.

Drain the mushrooms, reserving the liquid. Rinse the mushrooms and drain 3-4 times and then dry with a cloth or paper towels, then chop the mushrooms and set aside. Strain the reserved liquid through a coffee filter into a clean 2-quart pot.

Add the remaining cup of red wine, 3 cups of water, the remaining teaspoon of beef base, and the saffron threads to the mushroom liquid and bring to a low simmer. Reduce heat to lowest setting, just to keep liquid warm.

Place 2 tablespoons of olive oil in a separate 2-3 quart pot on medium high heat and add the shallots and leek. Saute until soft. Add the rice and cook for two minutes, stirring continuously, ensuring that the rice doesn’t burn and stick to the bottom of the pot.

Add liquid roughly 1/2 cup at a time and stir constantly until all of the added liquid is absorbed, then add another 1//2 cup of liquid. Repeat this process until the rice has been in the pan for 15 minutes, then add the mushrooms, 1/4 cup of cheese, and additional liquid as needed. Continue to add the cheese 1/4 cup at a time, until risotto is creamy and rice is "al dente", this should be 20-30 minutes total cooking time; it should still have a bite to it.

Place in warmed serving dishes immediately, drizzle with white truffle oil (or extra virgin olive oil) and top with additional grated cheese.