Bring stock to a boil, then turn off the heat.
Heat a sauté pan over medium heat until hot.
Add your butter and olive oil and heat until they start to shimmer.
Now add the minced shallot, garlic and dry rice. Cook and stir over medium heat until the garlic and shallot is tender and the rice is translucent around the edges, about 2 minutes.
Add a heavy pinch of salt, white pepper and white wine and cook until dry. I use white pepper only because it doesn't stand out against the color of the white risotto. There is no flavor difference, just for appearances.
Add 1 cup of hot stock along with the minced truffles (or truffle oil) and stir frequently until the broth is absorbed and the rice is almost dry.
Continue adding 1 cup of broth at a time, cooking and stirring until most of the liquid is absorbed before adding the next cup. You may not have to add all of the last cup of broth.
The finished risotto should have the consistency of thick, not stodgy, oatmeal. The risotto should be creamy, but the rice should still have some texture. The rice should not be mushy. Total cooking time will be about 20 minutes.
Once the rice is at the proper texture, stir in the butter (if using) and Parmesan cheese.
Taste and add more salt or white pepper, if necessary.
Divide among plates. Garnish with one or two shavings of white truffle and a sprinkle of chopped parsley, and serve immediately.