Melt butter in the bottom of a heavy-bottomed saucepan. Throw in the minced shallots and stir until translucent. Pour in the white wine, preheated so as not to make the rice turn hard. Begin adding heated broth, a ladleful at a time, stirring frequently and always keeping the broth level up to the top of the rice. When the ensemble becomes creamy and tender, stir in the Parmesan, salt and pepper, and lastly, the grated truffle. Serve and top with a few truffle slivers, augmented by a bit of finely-chopped parsley.