Begin by finely dicing the onion or shallot and then mincing the garlic until it is nearly paste-like.
Grate the necessary amount of parmesan cheese and cube the butter. Place the cubed butter in the fridge until later.
In the small sauce pot, add the broth and heat over low heat, covered with a lid. Heat until broth is steamy, but not boiling.
To a medium-large pan or pot, add 1 tablespoon of olive oil over medium heat.
Add the disced onions to the oil with a small pinch of salt and sweat the onions until translucent. Be sure not to brown or crisp the onions. Then add the minced garlic and stir until fragrant.
Next, add the arborio rice to the pan and stir to combine with the onions and sauté until lightly toasted, 1-2 minutes.
Deglaze the pan by adding ⅓ cup dry white wine to the pan, (turn the heat off to prevent fire, then turn back on after poured.) and stir until the white wine is nearly entirely absorbed.
Then, add about ¼ cup (doesn't have to be exact) of the steamy broth to the rice, stir continuously over low heat until fully absorbed. Repeat this process until all of the broth is used and the rice is cooked through and thick and creamy.
Once the rice is cooked through, turn off the heat. Add the truffle sauce, salt, and grated parmesan and stir to combine.
Then add the cold cubed butter and stir continuously until the butter has fully emulsified into the risotto.
Adjust seasoning to taste and serve hot. Garnish with fresh truffle (optional), fresh chives, and flaky salt.