Gather your ingredients.
Before we go further, can we admire these gorgeous truffles from Urbani?
Bring your chicken broth to a hot simmer in a pot on the stove. We'll want to leave it simmering.
In a large pan, melt your butter. Sautee the shallots and garlic. Just until they get fragrant. I use medium low heat from here on out.
Add the rice. Stir until the rice begins to "pop" a bit. Don't let it brown.
Add your wine.
Continue stirring until the wine is largely absorbed.
Add a ladle of broth. Stir until absorbed. Repeat until the risotto texture is achieved (about 20 minutes or so). I usually use all of the broth to get it to where I want it.
Reduce heat to low. Add the Parmesan cheese. Stir until combined.
Add the salt and pepper to your taste.
Remove the pan from the heat source. Add your truffle oil.
Stir until well blended.
Garnish with Parsley and then shaved truffles immediately.
Serve and enjoy. Enjoy a ton!