In a saucepan, warm the vegetable broth over low heat until just steaming.

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes. Stir in minced garlic and cook for an additional 30 seconds.

Add the sliced mushrooms to the skillet, stirring frequently. Cook until nicely browned and tender, about 5–7 minutes. Season with salt and pepper.

Incorporate the Arborio rice into the skillet, stirring well. Cook for about 1–2 minutes until lightly toasted.

Pour in the dry white wine, stirring continuously until mostly evaporated.

Begin to add the warm broth, one ladle at a time, stirring frequently. Let each ladleful absorb before adding the next for about 18–20 minutes.

Once the rice reaches your desired texture, remove from heat. Stir in remaining butter and grated Parmesan until melted and creamy.

Drizzle in the truffle oil, mix thoroughly and season with additional salt and black pepper as needed.

Serve warm, topping each bowl with chopped fresh parsley and extra Parmesan if desired.