Warm 2 tablespoons olive oil in a large pot over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Lower heat to medium-low heat, add 1 tablespoon of olive oil, and stir in the shallots. Cook 1 minute.
Add rice, stirring to coat with oil, about 2 minutes.
When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, margarine, chives, and truffle oil. Season with salt and pepper to taste.
Recipe by Vegangela at http://vegangela.com/2010/10/21/vegan-mushroom-risotto/