Truffle Mushroom Risotto – Creamy, Rich & Comforting

Ingredients

• 100g unsalted butter, divided
• 2 tbsp olive oil
• 2 small shallots, finely chopped
• 1 1/2 cups arborio rice
• 125ml (1/2 cup) dry white wine
• 1.5L (6 cups) chicken or vegetable stock, warmed
• 350g Swiss brown mushrooms, quartered
• 2 tbsp black truffle oil
• 1/2 cup mascarpone cheese
• 2/3 cup freshly grated parmesan cheese, plus extra for serving
• Sea salt and freshly cracked black pepper, to taste
• Chopped fresh chives, for garnish