Creating delicious Truffle Infused Mushroom Risotto is straightforward if you follow these simple steps:

1. Prepare the Broth: In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.
2. Sauté the Aromatics: In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
3. Cook the Mushrooms: Add the sliced mushrooms to the skillet. Sauté until they are tender and any moisture has evaporated, approximately 5-7 minutes.
4. Toast the Rice: Add the Arborio rice to the skillet, stirring to coat the grains in the oil. Cook for 1-2 minutes until the rice is slightly translucent.
5. Add the Wine: Pour in the white wine and stir continuously until it is mostly absorbed by the rice.
6. Incorporate the Broth: Begin adding the warm vegetable broth, one ladle at a time. Stir often and allow the rice to absorb most of the liquid before adding more. This process should take about 20-25 minutes.
7. Check for Doneness: The risotto should be creamy and the rice al dente. If needed, add a little more broth until you reach the desired consistency.
8. Finish with Cheese and Butter: Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.
9. Add Truffle Oil: Drizzle the truffle oil over the risotto and gently mix to incorporate the flavor.
10. Garnish and Serve: Remove from heat and let it sit for a minute. Garnish with fresh parsley before serving.

These steps will guide you in creating a sumptuous Truffle Infused Mushroom Risotto that will impress anyone fortunate enough to taste it.