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Cover dried mushrooms with water to rehydrate them. Set aside rehydration water.
Sauté onion and bacon in olive oil in a large, heavy-bottomed saucepan.
Add rice and garlic and sauté over high heat for 2 to 3 minutes.
Add rehydrated mushrooms and their water, fresh mushrooms, and 750 mL (3 cups) of chicken broth.
Stir in oregano and thyme and season to taste.
Gently bring to a boil, then reduce heat. Cover and simmer.
Gently stir risotto from time to time.
Add chicken broth as needed until rice is cooked.
Just before serving, stir in butter, white wine, and tomatoes.
Adjust seasoning and serve immediately.
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