Preheat the oven to 400 degrees. Spoon small mounds of the extra 1/2 cup Parmesan onto a lined baking sheet and flatten them slightly. Bake for 5 to 7 minutes until golden and crisp, then set aside to cool.

Warm the vegetable broth in a saucepan over low heat and keep it hot.

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their liquid and turn golden. Season with a pinch of salt and set the mushrooms aside.

In the same skillet, melt the remaining 2 tablespoons of butter. Add the chopped onion and cook until soft. Stir in the minced garlic and cook for one minute more.

Add the Arborio rice and stir for two minutes until the grains look lightly toasted. Pour in the white wine and stir until it is mostly absorbed.

Add the hot broth one ladle at a time, stirring often. Wait until each addition is absorbed before adding the next. Continue until the rice is tender and creamy, about 18 to 20 minutes.

Stir the cooked mushrooms back into the rice. Add 3/4 cup of the grated Parmesan, the truffle oil, and a few grinds of black pepper. Taste and adjust salt if needed.

Spoon the risotto into bowls. Break the Parmesan crisps into pieces and scatter them over each serving. Finish with the chopped parsley.