PREPARATION:

1. In a large sauté pan or Dutch oven over medium high heat, add the olive oil. When the oil shimmers, add the shallots, garlic and mushrooms. Cook for 1 minute. With a wooden spoon, stir in the rice and sauté for 1 minute.
2. Add the mushroom broth 1/2 cup at a time until all of the liquid is incorporated into the rice, stirring constantly, about 20 minutes. The rice is done when it is tender but still firm. Add the heavy cream and continue to stir. Fold in the truffles and cheese. Season with salt and pepper. Simmer the risotto for 2 to 3 minutes. Remove from the heat. Spoon the risotto into a shallow bowl. Garnish with shaved truffles, cheese and chives.