1) Heat the chicken broth in a medium saucepan and keep warm over low heat.

2) Heat 1 tablespoon of oil in a large skillet over medium heat.

3) Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes.

4) Add the fresh mushrooms, herbs and butter.

5) Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Season with salt and fresh cracked pepper.

6) Saute 1 minute then remove from heat and set aside.Coat a saucepan with remaining 2 tablespoons of oil. Over medium heat, saute the remaining 1/2 onion and garlic clove.

7) Add the rice and stir quickly until it is well-coated and opaque, 2-3 minutes.

8) Add vegetable stock and cook for 20 minutes without the lid on.Stir in wine and cook until it is nearly all evaporated.With a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid.

9) Add the remaining broth, 1 cup at a time, cooking and stirring, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy.

10) Transfer the mushrooms to the rice mixture.Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.