Heat a large pot over medium heat and add the olive oil, garlic and shallot. Sauté until the garlic starts to brown slightly, 2-3 minutes.
Add the arborio rice and cook, stirring periodically, until the rice starts to turn opaque, about 2-3 minutes.
Add the white wine and cook until all the liquid is absorbed, stirring often, about 3-5 minutes.
Add 1 cup of chicken broth and continue stirring often until the broth has almost completely evaporated.
Repeat with the next 2 cups of chicken broth.
Add the last cup of chicken broth, salt, pepper and truffle zest and stir until about ½ of the liquid has been absorbed. **Test a grain of rice to see if it's done. It should have just a slight bite in the middle (al dente).
Remove from heat and stir in the parmesan cheese.
Serve in bowls drizzled with 1 teaspoon of black truffle oil and garnished with fresh chopped parsley.