Soak porcini mushrooms for about 30 minutes in 1 cup hot water; drain and chop, reserving liquid. In small saucepan, place chicken stock and heat to simmer over medium heat; keep warm. In large frypan, place 1-1/2 tablespoons of the oil over medium-high heat; add chicken and cook about 5 minutes on each side. Remove from heat; set aside. In large saucepan, heat remaining oil over medium heat; add onion and garlic and saute about 5 minutes. Add rice; stir and cook 1 minute. Add wine, mushrooms, strained mushroom liquid, squash, zucchini and bay leaves. Stir and bring to a boil; cook until liquid is almost absorbed. Gradually add chicken stock as risotto thickens. Add salt, pepper, chicken and cranberries, cooking about 10 minutes more or until rice is done. Stir in green onion and serve topped with grated cheese and garnished with rosemary. Makes 4 servings.