In a large saucepan, heat the butter and olive oil over medium heat. Add the garlic, celery, and shallots. Sauté for about 5 minutes until everything is beautifully toasted and fragrant.

Toss in the arborio rice and sauté for an additional 5 minutes, letting it absorb those wonderful flavors. Meanwhile, warm your vegetable stock in a separate pot.

Pour in the white wine (or a splash of stock) and stir continuously until most of it is absorbed.

Stir in the chopped mushrooms and thyme. Gradually add the warm stock, one ladle at a time, stirring constantly until the rice is creamy and al dente, taking around 30 minutes.

Once the rice is cooked to creamy perfection, mix in the truffle oil, butter, and parmesan cheese. Taste and adjust the seasoning with salt if necessary.

In small cups or ramekins, layer marinara sauce on the bottom, followed by the risotto, and finish with breadcrumbs mixed with herbs and cheese.

Preheat your oven to 350°F (180°C) and place the cups inside for 5-10 minutes until golden brown and bubbly.

Just before serving, drizzle a little extra truffle oil on top and sprinkle with dried herbs.