Wild mushroom risotto with white truffle oil ~ paying it forward!

Preparation

• Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
• Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms.
• Stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
• Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
• Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed.
• Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently .
• Letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes.
• Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste.
• If desired, thin risotto with some of leftover stock.