1. Preheat oven to 400°F.
2. Add olive oil to paella pan* or large skillet (15 in) heated to medium and cook carrots and onions and cook until they caramelize to a golden brown.
3. Add mushrooms to center and cook till golden brown.
4. Add wine, mix well and let mostly evaporate.
5. Add tomato and reduce slightly (about 5 min), then add saffron and rice, mix well.
6. Add stock, increase heat to medium-high, stir gently 3 min, then shake every min for 3-4 min or until it smells like toast.
7. Bake for 15 min in preheated oven.
8. Drizzle generously with truffle oil, serve **

* Use a portable induction cooktop to prepare at table.  Guests can chop!

** Only drizzle oil on portions that will be eaten.  Leftovers can be frozen and reheated without oil.