Heat broth in a medium saucepan and keep it at a simmer.
In a medium pan, heat olive oil and butter over medium heat. Add shallots and cook stirring occasionally, about 2 min. Add garlic and cook over low hear for another minute.
Increase heat to medium and add contents of the jar. Stir until the rice begins to turn opaque, about 2 minutes.
Add about ½ cup of the simmering broth to the rice and cook over medium/low heat, stirring frequently, until the rice has absorbed all of the liquid.
Add another ½ cup of broth and repeat.
Continue adding broth and cooking until all the broth has been absorbed. This should take about 25 minutes.
Stir in a bit of butter and white truffle oil (both optional). Serve risotto with grated Parmesan
Recipe by Enjoy Tribute at https://enjoytribute.com/mushroom-risotto-in-a-jar-diy-edible-gift/