Bring the stock and wine or cider to a simmer in a medium-sized saucepan.

In another medium-sized saucepan, saute the minced onion and garlic in olive oil until translucent, about 5 minutes. 

Add about half of the mushrooms (all of them if using dried), along with the thyme and saute another 1-2 minutes.

Add the dried arborio rice to the onion mixture and cook the rice in the oil about 1-2 minutes to brown it.

Stirring constantly, add the boiling stock/wine mixture one ladle at a time, every 2-3 minutes.  The goal is to steam the rice, not boil it.  The water level should be kept low, and it should be boiling rapidly just
below the level of the rice.

Continue adding stock, a bit at a time, while stirring constantly until all the stock has been absorbed.  This should take about 30 minutes of simmering and constant stirring.  The stirring helps to remove starch from the outside of the rice, and will create a creamy risotto.

When the rice has absorbed all the liquid and is creamy, remove it from heat.  Add the
finely grated cheese and stir until it's completely melted.'

Sautee the remaining 1/8 pound mushrooms in 2 tbsp of butter for about 5 minutes.  Serve the risotto, and top each plate with sauteed chanterelles and the chanterelle butter.

Serve immediately, adding salt to taste.