• Slice shallots and mushrooms thinly and mince garlic. Measure and prepare other ingredients.
• Combine broth, water, thyme, garlic powder, salt, and pepper in a sauce pot and bring it to simmer. Turn the heat down to lowest setting so it stays warm. 
• Preheat a large cooking pan over medium-high heat. Pour it olive oil and let it warm up.
• Add sliced shallots and saute until browned.
• Add sliced mushrooms and saute for a few minutes until cooked and start to brown as well.
• Stir in garlic and let it cook until fragrant. Lower the temperature to medium or just a little less than medium.
• Mix in Arborio rice and let it cook for about a minute.
• Pour in the first half of white wine and stir it to spread everything evenly. Let rice simmer and absorb the wine. Stir a little as rice simmers. Cook until rice absorbed the liquid.
• Ladle in about a cup of hot broth. Stir and let rice simmer as it absorbs the liquid.
• Once the liquid is absorbed, pour in the second half of wine and another cup of stock mixture. Stir and let is simmer while rice absorbs the liquid.
• Continue to add about a cup of hot broth at a time and letting the rice absorb the liquid before each addition. Remember to stir often but not constantly.
• Cook risotto until rice is al dente. You want to taste rice often and let it cook until it has a little resistance in the middle when you bite it.

Optional:

• Stir in a little bit of truffle oil right before serving. (Start with no more than 1/2 tsp because it's very potent and taste before adding more.)