In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
In a separate large saucepan, heat the olive oil and butter over medium heat.
Add the chopped onion and minced garlic to the saucepan and sauté until the onion becomes translucent and fragrant.
Add the Arborio rice to the saucepan and stir to coat it with the oil and butter. Cook for about 2 minutes until the rice grains are slightly toasted.
Pour in the white wine and stir until it is absorbed by the rice.
Begin adding the warm broth to the rice, one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next.
Continue adding broth and stirring for about 20-25 minutes, or until the rice is cooked al dente and has a creamy consistency.
Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
Remove the risotto from the heat and let it rest for a minute.
Serve the risotto in individual bowls. Top each serving with a few slices or shavings of black truffle.
Garnish with chopped fresh parsley. Enjoy your luxurious black truffle risotto!
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