Add oil to the frying pan and gently fry the onion, the shitake and chestnut mushrooms and the bay leaves for 3 to 4 minutes or until soft.
Add the rice and cook for another 2 minutes, stirring constantly.
Pour the wine over the rice and cook gently, stirring continuously, until the liquid has been absorbed.
Continue by adding the stock, a ladle at a time, until half of it has been used and the rice becomes creamy. Now add the chestnuts.
Continue to add the rest of the stock until it has all been absorbed and the risotto is thick and tender. It should take about 25 minutes in all. To serve, pick out the bay leaves and stir in the fresh herbs. Pile into warm serving bowls and finish with Parmesan flakes.