Melt the butter in a large pan over medium-high heat. The pan should preferably be low and wide, but other pans work as well.
Add in the shallots and garlic and fry until fragrant, about 2 minutes.
Remove the garlic cloves and add in the mushrooms. Fry for 2 minutes.
Add in the rice, up the heat a bit and fry until the rice, shallots and mushrooms are well mixed and the butter is absorbed.
Make sure the heat is on high. Pour in the wine and cook until almost completely absorbed. Stir constantly.
Lower the heat to medium-low. Add in the mushrooms tock, bring to a slow simmer and stir once. Then do not stir again until it is done.
After 16-18 minutes, the risotto is done. It is finished when it’s cooked almost through - there should still be a solid core in the middle of the rice. When this occurs, remove the pan from the heat and add in parmesan and truffle oil. Add salt and pepper to taste.
Serve immediately with chopped parsley and extra parmesan cheese, and squeeze over a little bit of lemon just before serving or serve with a lemon wedge.