Bring the chicken stock to a simmer over medium-low heat.
Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the shallots and cook for 20 seconds. Stir in the arborio rice and cook for 1 minute.
Add the white wine and cook for 1 minute or until the wine absorbs completely.
Add one ladle full of the chicken stock to the arborio rice and stir. Stir until the stock absorbs completely. Repeat this step until you run out of stock or the arborio rice is al dente. This should take about 25 minutes while stirring frequently.
Once the arborio rice is creamy and al dente, turn off the heat and add 1/2 cup of parmesan cheese, butter, and season with salt and pepper. Cover it.
In a small skillet heat 1 tbsp of oil over medium-high heat. Add the mushrooms and season with salt and pepper. Cook for 2-3 minutes or until the mushrooms are fully cooked through. Stir in the fresh garlic and cook for 30 seconds or until fragrant.
Add the mushrooms to the risotto along with the truffle oil. Garnish with fresh parsley, if desired, and enjoy.
If you don't want to use wine, add an additional 1/2 cup of chicken or mushroom stock.