Heat half the butter in a large saucepan and sweat the onion and garlic until transparent. Pour in the wine, reduce the heat and cook for a few minutes. Add the risotto rice and mushroom stock and bring back to the boil. Cook for 7 minutes over a high heat. Drain the rice, reserving the liquor in a saucepan.
Heat the remaining butter in a frying pan and sauté the trumpet and girolle mushrooms. Lightly season with salt and lemon juice to taste.
Gently heat up the saucepan of liquor, cooking until it is reduced by half. Add in the flat-cap mushrooms and stir in the rice. Cook, stirring constantly, until the rice is tender. Stir in the Parmesan, mascarpone and double cream and season with salt, lemon juice to taste and a splash of truffle oil. Mix in the parsley and tarragon just before serving.
Spoon into bowls and arrange the girolle and trumpet mushrooms on top. Garnish with the ceps, shaved truffle, olive oil and salt. Serve immediately.
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