Heat the broth in a pot and keep it warm.
In a separate pan, melt the butter over medium heat.
Add the chopped onion and sauté until translucent.
Stir in the minced garlic and cook for another minute.
Add the risotto rice and toast for 2-3 minutes, stirring frequently.
Pour in a ladle of warm broth and stir until absorbed.
Continue adding broth, one ladle at a time, stirring until creamy.
When the rice is al dente, stir in the grated Parmesan cheese.
Finely shave or grate the truffles and mix in.
Season with salt and pepper, then garnish with fresh herbs.