Bring the stock to a gentle simmer; reduce heat and keep stock hot while you proceed with the recipe.
Heat 1/4 cup of olive oil in a wide 6-quart saucepot over medium-high heat. Add the shiitakes, oyster mushrooms, 1/2 teaspoon salt and 1/4 teaspoon black pepper and sauté, stirring occasionally, until soft and golden brown around the edges, about 7 minutes. Remove from the pot and set aside.
In the same saucepot, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onion and shallot and sauté until tender, 3 to 5 minutes. Add the rice and cook, stirring constantly, until it becomes opaque, 2 to 3 minutes. Add the wine and stir until the rice has completely absorbed all the liquid.
Stir in the thyme and begin adding the stock in 1/2 cup increments, stirring constantly and letting the rice completely absorb the liquid between additions until the rice is tender, 20 to 25 minutes total. When you have added about half of the stock, add the remaining 1 1/2 teaspoons of salt (or less to taste, depending on the stock/broth you are using) and 1/4 teaspoon black pepper. During the last few minutes of cooking, stir in the mushrooms.
When the rice is done, stir in the butter, cream, almonds, 1 tablespoon of truffle oil and 1 cup grated cheese. Serve immediately, garnished with the chives and additional cheese and truffle oil, if desired.
Yield: 4 to 6 servings
* If you don’t have enough Porcini Mushroom Stock, you can substitute with chicken stock or water. Keep in mind that canned broth is seasoned and may impact the amount of salt called for.