Heat a medium saucepan over medium heat. Add olive oil and 1 tablespoon butter. When butter foams, add the pearl rice and toast, stirring frequently, for 2–3 minutes until edges look translucent and it smells nutty.

Pour in 1/4 cup of the warm stock and stir constantly until nearly absorbed. Continue adding the stock in 1/2-cup increments, stirring and allowing the rice to absorb most of the liquid between additions. Maintain a gentle simmer and continue until rice is tender but still slightly al dente, about 18–22 minutes total and using approximately 4 cups stock (you may have a little left).

When rice is cooked to desired texture, remove from heat and stir in remaining 1 tablespoon butter, grated cheese (reserve a tablespoon for garnish), salt and 1/2 teaspoon black pepper. Cover and let rest 3 minutes to become creamy.

Anura savory topping (herbed mushroom-pearl mixture)

While the rice cooks, heat a large skillet over medium-high heat. Add olive oil (1 tsp) and a light slick of butter if desired. When hot, add sliced mushrooms in an even layer and let them brown undisturbed for 2–3 minutes, then stir and continue cooking until golden and any liquid has evaporated, about 6–8 minutes total.

Reduce heat to medium, add the minced shallot and cook 1–2 minutes until softened. Add the garlic and cook 30 seconds until fragrant.

Deglaze the pan with the white wine, scraping up any browned bits. Let the wine reduce by half, about 1–2 minutes.

Stir in the cream, soy sauce, thyme, lemon zest, salt and pepper. Simmer gently 2–3 minutes until sauce thickens slightly. Stir in chopped parsley and 1 tablespoon of the cooked pearl rice to integrate textures and flavors (this helps marry the two components). Taste and adjust seasoning.

Assembly & garnish

Spoon a generous portion of the pearl rice into shallow bowls (about 3/4 to 1 cup per serving). Top each with a ladleful of the mushroom-herb mixture (about 1/3 cup).

Scatter microgreens or baby arugula, toasted nuts, and the reserved tablespoon of grated cheese over each bowl. Drizzle with lemon juice and, if using, a few drops of truffle oil.

Serve immediately while warm. Provide extra grated cheese at the table.