Bring a large pot of salted water to a boil. Add the orzo and cook until 2 minutes less than package instructions, so it is quite al dente. Drain, rinse under cold water, and set aside.

In the same pot, melt the butter over medium heat. Add the shallot and cook for 3–4 minutes, until softened.

Add the garlic and cook for about 1 minute, until fragrant.

Pour in the white wine and cook until nearly evaporated.

Add the chicken stock, heavy cream, and truffle oil. Bring to a simmer and cook for 4–5 minutes, until slightly thickened.

Add the orzo and cook for 2–3 minutes, stirring regularly, until al dente.

Stir in the Parmesan and cook over low heat, stirring, until the sauce reaches your desired consistency.

Taste and adjust with salt and more truffle oil if needed.

Serve immediately, with parsley persillade and shaved truffle if using.