In saucepan, warm the broth and wine over low heat. Warm 2 tablespoons olive oil in large saucepan over medium-high heat. Stir in mushrooms and cook until soft, about 3 minutes. Remove mushrooms and their liquid and set aside. Add 1 tablespoon olive oil to skillet and stir in shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, add 1/2 cup broth/wine to the rice and stir until liquid has absorbed. Continue adding broth/wine 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15-20 minutes.
Remove from heat and stir in mushrooms with their liquid, butter, chives and parmesan. Season with salt and pepper to taste. Drizzle with White Truffle Oil to taste.