Bring chicken stock to the boil in a large saucepan and keep simmering.
COOK THE MUSHROOMS
In a large fry pan, heat the oil and butter and when hot, add the onions and cook for 2-3 minutes. Add the mushrooms and cook, stirring occasionally, for 3 minutes or until wilted and starting to brown.
ADD THE RISONI
Add the Barilla Risoni and stir for 2 minutes. Then add the wine and allow it to evaporate.
COOK LIKE A RISOTTO
Start adding a ladle of stock at a time and stir as if you were cooking a risotto. Cook on a gentle heat and as the liquid is absorbed, add more stock. Repeat until the pasta is cooked.
COMBINE AND SERVE
Once cooked, remove from heat and stir in the truffle oil and parsley and season well with sea salt and pepper. Divide among bowls and serve topped with Parmigiano Reggiano, Brie or Taleggio cheese.
