Simmer Shallot (1), Baby Bella Mushroom (8 ounce), Salt (1 pinch), and Ground Black Pepper (1 pinch) in Olive Oil (1 tablespoon) until the juice from the mushrooms evaporates.
Add White Wine (1/2 cup), Garlic (3 clove), and Dried Porcini Mushroom (0.5 ounce) and continue to simmer until most of the liquid from the wine has evaporated and the porcini mushrooms are rehydrated.
Add the Arborio Rice (1 cup) and give it a couple of stirs. Make sure to continue to stir constantly while your rice is cooking!
Add 1/2 cup of Vegetable Broth (3 cup) over medium-low heat, and stir continuously until all the liquid is absorbed by the rice. Keep repeating this step, 1/2 cup at a time until you’ve added all three cups of vegetable broth.
Test your rice to make sure it's cooked through. Add a little water if necessary.
Remove from heat and add Parmesan Cheese (1/4 cup) and Butter (2 tablespoon). Stir until both are completely melted and integrated. Taste to see if you need any additional salt or pepper.
Plate your portions and drizzle each with a dash of Truffle Oil (1 tablespoon). Serve hot.