To make the black trumpet risotto, you have to begin with reconstituting and cleaning the dried mushrooms. Boil the mushrooms in a saucepan with enough water to cover them. Remove from heat, strain, and let cool. You can reserve the water to make the risotto. Pull the mushroom gently apart and wash well to remove any soil or debris. Keep aside. 

If you are using fresh mushrooms from the wild, you will have to split the mushroom into two to clean off the soil and grit properly. Clean the inside and outsides surfaces of the mushrooms by rubbing the soil gently off with your thumb. Lay it on a kitchen napkin to dry off. You can also use a salad spinner and spin it dry. You can increase the amount to 1 cup if using fresh mushrooms.

Chop the mushroom into bite-size pieces. 

Warm olive oil in a large saucepan. Add the bacon and let it cook for three minutes. Now, add the minced garlic and shallots and sauté till fragrant. 

Add the mushrooms and cook for another five minutes till they soften. 

Now, add the arborio rice and mix it well. Add the wine and raise the heat to high. Stir well and let the wine reduce to dry. 

To make a creamy, soft risotto, keep adding half a cup of chicken stock and stirring till the liquid is fully absorbed. You can also use the reserve black trumpet stock if you have it. 

Once the rice is slightly chewy and creamy, add the parmesan cheese, butter, and scallions. Blend all the ingredients well. 

Season with salt and freshly ground pepper. Finish it by adding the lemon juice and serve immediately.