Heat the olive oil in a large saute pan over medium heat. Add the onions, salt, white pepper, and black pepper. Saute for about 3 minutes, or until onions are slightly soft. Add the stock and garlic. Bring the mixture to a boil and simmer for about 6 minutes. Add the risotto and simmer for 10 minutes, stirring constantly. Add the mushrooms and continue to simmer for about 8 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese, green onions and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from heat and serve.
Yield: 8 to 10 servings