Heat the butter and oil together. Add the sliced button mushrooms, thyme and cook on high heat for 2-3 minutes until starts to colour.
Add the rice to the mushrooms and cook on medium heat for 2 minutes, continuously stirring to ensure even heat distribution between each rice grain.
Add 1 cup of hot vegetable stock and with continuous stirring, cook till the liquid is almost absorbed. Repeat the process once more stirring from time to time.
Add the chopped re-hydrated mushrooms and the mushroom stock.
Add the Truffle Hunter Black Truffle and Porcini Salsa, stirring time to time not letting the rice get stuck to the bottom of the pot.
Add the remaining stock, check for seasoning. Cook the risotto till the rice is just al dente. As soon as the rice is cooked to your liking (al dente or fully cooked), adjust the seasoning, remove the thyme sprigs and add the Truffle Hunters English truffle oil and parsley. Stir in the butter or mascarpone, serve immediately. Drizzle with the truffle infused balsamic vinegar at the table.