Prepare the mushrooms. If using fresh mushrooms, sautee them in a little olive oil and set them aside. If using dried mushrooms, grab about 1 cup and put in a bowl of warm water. Let soak for about 20 minutes.

Bring all the broth to simmer on a back burner.

Melt two tbsp of butter in the Dutch oven.

Add the diced shallots and cook for about three minutes or until soft.

Add the rice. Stir occasionally until they are starting to toast.

Add wine to deglaze the pot.

When most of the moisture is absorbed, start adding the heated broth a cup at a time. Repeat cup by cup until the risotto becomes thick and creamy. Do this until you have only about 2 cups left in the saucepan.

Add truffle butter, Parmesan cheese, and mushrooms to the pot. Stir and add salt and pepper to taste.

If you like it to be a little creamier, add a little bit of the extra broth until the texture is how you like it.

Serve garnished with flat-leaf parsley and a little more Parmesan.