In a large skillet, heat 30 ml (2 tbsp.) vegetable oil over medium-high heat. Add enough mushrooms to cover the bottom of the skillet. Season with salt and pepper. Sauté mushrooms for 2 to 3 minutes or until browned. Set aside on a plate. Repeat with remaining mushrooms adding more oil as needed. Set aside.
In the same skillet, melt butter and sweat the shallots for 3 minutes, stirring frequently. Add the rice and cook for 1 minute, stirring to coat rice in butter.
Deglaze with wine and let reduce until liquid is almost fully absorbed. Add the warm chicken stock, one ladle at a time, stirring frequently. Add more broth once rice has absorbed liquid. Continue to add broth, one ladleful at a time, until fully absorbed. After about 20 minutes, the rice should be al dente, should have absorbed almost all the broth, and have a creamy consistency.
During this time, heat a bit of olive oil in a skillet and fry salametti for 2 minutes, stirring occasionally. Set aside.
When risotto is ready, remove from heat and add mushrooms, Parmesan, mascarpone cheese, lemon zest, and reserved diced salametti. Season with pepper and stir to combine. Serve immediately.