Wild Mushroom and Asparagus Risotto with Truffle Oil

Ingredients

• 6 cups vegetable stock
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 8 ounces wild mushrooms (such as cremini, oyster, and shiitake), sliced
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup grated Parmesan cheese
• 1 teaspoon fresh thyme leaves
• 1 salt, to taste
• 0 black pepper, to taste
• 2 teaspoons truffle oil
• 2 tablespoons fresh chives, chopped