Bring the pareve chicken (or vegetable) stock to a boil on another burner. Keep it warm.

In a large pot, heat half the butter and olive oil over medium heat. Add the diced shallots, scallions, and chopped garlic. Sauté until fragrant. Add the sliced assorted mushrooms and cook until softened.

Stir in the Arborio rice and cook until it is lightly browned.

Pour in one cup of Baron Herzog white wine and stir until it is mostly absorbed by the rice, then add another cup of Baron Herzog white wine and keep stirring.

Reduce the heat to medium-low. Add the hot parve chicken stock one cup at a time, stirring continuously. Wait until the stock is absorbed before adding more. Continue this process until the rice is creamy and cooked through.

Stir in the remaining butter, a 1/2 teaspoon of the oil from the jar of Tuscanini Truffles, and Parmesan cheese, and keep on stirring. Season with salt and black pepper.

Garnish with more Parmesan cheese, chopped parsley, and Tuscanini sliced truffles.