Steps
1. In a saucepan, heat vegetable broth and keep it warm over low heat.
2. In a separate pan, heat olive oil over medium heat. Add shallots and sauté until translucent.
3. Add the wild mushrooms and cook until they are tender.
4. Stir in the Arborio rice and cook for 1-2 minutes until slightly translucent.
5. Pour in the white wine and stir until absorbed.
6. Gradually add warm vegetable broth, one ladle at a time, stirring continuously until each ladleful is absorbed before adding the next.
7. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
8. Stir in Parmesan cheese and truffle oil. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley.