Cook the rice in a large pot of boiling salted water for 8 mins. Drain and place in an oiled baking dish. Cover with the wine.
Bake until rice is tender, about another 6 min., and then drizzle with a small quantity of oil. Spread the rice out on a tray, let cool, then put it onto a large platter. Sauté the garlic in oil, remove when browned, add the anchovies.
Cook until the mixture becomes well blended. Add the lemon juice and chopped parsley. Remove from heat and cool. When ready to serve pour the sauce on the rice. Toss well, cover with a finely sliced layer of truffle and serve at room temperature.
