Slice mushrooms thinly. Stem and mince parsley. Mince chives (cut four 2" pieces for garnish). Peel and mince shallot.

Combine vegetable base and 4 cups water in a medium pot. Place over very low heat and whisk until completely dissolved.

Place a medium pan over medium-high heat. Add 1 tsp. olive oil and mushrooms to hot pan and cook until caramelized, 4-6 minutes. Transfer half the mushrooms to a plate. Remaining mushrooms will be cooked with risotto in same pan, lending it great umami flavor.

Return pan with mushrooms to medium heat. Add 1 tsp. olive oil and shallot and cook until aromatic, 30-60 seconds. Stir in Arborio rice, coating completely, and toast 1-2 minutes. Add white cooking wine and half the cracked peppercorns, stirring constantly until fully absorbed. Add 1 cup warm broth and stir until absorbed. Continuing add warm broth 1 cup at a time, stirring constantly, until all liquid is absorbed and rice becomes tender, 15-20 minutes.

Once risotto is tender, remove from burner and stir in any remaining broth, remaining mushrooms, 1 Tbsp. olive oil, half the chives (reserve remaining for garnish), half the parsley (reserve remaining for garnish), and 1/2 tsp. salt.

Place a serving of risotto onto a plate or shallow dish. Garnish with remaining parsley, remaining chives, remaining cracked peppercorns, and a luxurious drizzle of truffle oil. Top dish with reserved chive sprigs.