In a large saucepan, heat the butter and oil over medium heat. Add onion and garlic, cooking for about ten minutes until aromatic and translucent.

Add all your mushrooms. If you're using any dried mushrooms, make sure to reconstitute them in water previously or in the warm stock you are using.

This is where the love is - you are going to spend about 30-45 minutes caramelize the onions, garlic, and mushrooms, alongside the fresh herbs. This cannot be rushed, and you barely have to stir this, because you want to create caramelized bits that stick to the pan that you'll later deglaze.

Once all of this is golden brown and caramelized, you are going to add 1 cup of white wine (I used non-alcoholic wine, you can use stock as well) and scrape all the flavor from the pan.

Add your arborio rice and start cooking it by adding hot stock in 1/2 cup increments.

Yes, it takes effort to make risotto, but it's well worth it. Keep stirring and adding stock.

Once all the stock is added, remove the springs of herbs, season to taste, and add the half & half and the cheese.

Serve immediately with truffle shavings and more cheese.