Soak Popadelics Crunchy Mushroom Chips - Trippin' Truffle Parm in 3 cups water until rehydrated, about an hour. Strain the mushrooms, reserving the broth for the risotto.
Roughly chop the mushrooms, then set aside.
In a pan on the stove, heat the beef stock and mushroom broth to a simmer.
Heat the oil in a large saucepan over medium heat; add onion and season with salt and pepper; add garlic and cook until fragrant.
Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly translucent. Add wine and stir until almost all the liquid has cooked off.
Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a ¼-inch liquid layer over the rice.
After 15 to 20 minutes, the rice should be close to al dente. Add the rehydrated Popadelics Crunchy Mushroom Chips - Trippin' Truffle Parm, then the thyme (leaving some for garnish), stirring vigorously. Taste and adjust seasoning. Remove from heat and stir in butter, then cheese. Serve immediately.
To serve, spoon into shallow bowls, shave some Parmesan on top, then garnish with remaining thyme and a few crunchy Popadelics Crunchy Mushroom Chips - Trippin' Truffle Parm.