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Sweat the mushrooms for a few minutes. Then add in the butter and let melt.
Add the shallot, sauté for a couple minutes, then add garlic and season with salt, pepper, and red chili flakes. Sauté for another minute or 2.
Add the arborio rice and toast for 2-3 minutes.
Deglaze with the white wine.
Gradually add the vegetable broth, stirring frequently, until the rice is tender and creamy. Abut half a cup at a time over 40-ish minutes
With the last half cup, stir in the truffle sauce. Once thats almost fully cooked down, add heavy cream and some parmesan.
Top with grated parmesan cheese.