Wash and dry all produce. In a small pot, combine chicken stock concentrate and 4 cups water (7 cups for 4 servings). Bring to a simmer. While stock simmers, trim and thinly slice mushrooms. Halve, peel, and thinly slice shallot. Trim and thinly slice scallions, separating whites from greens.

Heat a drizzle of olive oil in a large pan over medium heat. Add scallion whites and rice. Cook, stirring, until rice is translucent, 1-2 minutes. Add 1/2 cup stock and bring to a simmer. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining stock, adding 1/2 cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and creamy, 30-35 minutes (we’ll start the beef after 10 minutes). TIP: You may not use all the stock.

Once risotto has cooked for 10 minutes, pat beef dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a second large pan over medium-high heat. Add beef and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a plate to rest. Wipe out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until browned and softened, 4-5 minutes. Add 1/4 cup water (1/3 cup for 4 servings) and beef stock concentrate. Let reduce until thickened, 2-3 minutes. Remove from heat and stir in 2 TBSP plain butter (3 TBSP for 4). Taste and season with salt and pepper.

Once risotto is finished cooking, stir in truffle butter and Parmesan. Taste and season generously with salt and pepper.

Divide risotto and beef between plates. Spoon mushroom sauce over beef. Garnish with scallion greens and serve.