In a medium-sized saucepan, saute the garlic and mushrooms in olive oil for 5-7 minutes over medium heat. Add fresh parsley, transfer into a separate bowl and set aside.
In a small pot, heat the vegetable and mushroom stock.
Using the same saucepan (now empty), saute the onions until translucent then add your rinsed rice. Add the heated stock one ladle at a time, allowing for the liquid to fully absorb before adding another ladle. Continue doing this until all of the stock is gone, or until you’ve reached your desired tenderness.
When the rice is finished, mix in the parmesan cheese and truffle cream. Serve with additional fresh parsley and white truffle oil on top.