Whole pea shoots dressed with a light drizzle of truffle oil make a luxurious but simple garnish.
Heat stock in a medium saucepan over medium heat, and keep at a bare simmer. Heat olive oil in a large heavy-bottom saucepan over medium heat until hot but not smoking. Add shallots, and cook, stirring occasionally, until translucent, about 4 minutes. Add rice, and cook, stirring, until rice makes a clicking sound (like glass beads tapping one another), 3 to 4 minutes.
Add wine; cook, stirring, until absorbed. Add 3/4 cup stock; continue to cook, stirring at a moderate speed, until mixture is thick enough that a clear wake is left behind spoon.
Continue to add stock, 3/4 cup at a time (letting each addition get absorbed before adding the next), and cook, stirring, until rice is al dente but not crunchy, and liquid looks creamy, 20 to 25 minutes. (There might be stock left over.) Remove risotto from heat.
Coarsely chop two-thirds of the pea shoots; set aside. Toss remaining pea shoots with truffle oil in a medium bowl. Season with salt and pepper; set aside. Stir butter, cheese, parsley, and chopped pea shoots into risotto; season with salt and pepper. Divide risotto among plates.
Top each serving with a mound of dressed pea shoots. Serve with cheese.
If you don't have truffle oil, toss the pea shoots with a tablespoon of olive oil. Chopped pea shoots are a lively substitute for peas in risotto.