In a saucepan over medium heat, bring the chicken stock to a simmer. Reduce the heat to low and keep warm.  

Prepare the mushrooms: 

To clean, slice the mushrooms in half lengthwise. Quickly dip them in cold water and gently rub both sides. Lay flat on a towel or paper towel to dry.

Cook the mushrooms:

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add black trumpets, season with salt and pepper, and saute, stirring occasionally, until softened, about 3 minutes. Transfer to a bowl.

Make the risotto: 

Heat a dollop of olive oil in a heavy-bottomed saucepan or risotto pan over medium heat. Add the chopped shallot, and saute until golden brown (about 3 minutes). Add the rice and toast until nutty and fragrant (about 3 to 4 minutes). Deglaze with the wine and stir until absorbed. Ladle 3/4 cup hot stock into the pan. Stir frequently and continue to keep the rice covered in the stock. Add ¾ cups of stock at a time until the risotto is ‘al dente’ (about 20 minutes). Remove from heat. Quickly stir in the remaining 4 tablespoons butter, the reserved mushrooms, and 1 cup Parmesan. Season with salt and pepper.

Serve:

Divide the risotto and top with grated parmesan and a sprinkle of chervil or parsley. Enjoy!