Warm your stock: Add the stock to a small pot and keep it at a gentle simmer. Warm stock helps the rice cook evenly and prevents the temperature from dropping as you add liquid.

Sauté the base: In a wide saucepan or Dutch oven, heat 1 tablespoon butter and the olive oil over medium heat. Add the minced shallot and a pinch of salt. Cook 2–3 minutes until soft and translucent, then stir in the garlic for 30 seconds.

Toast the rice: Add the rice and stir to coat every grain with fat. Cook 1–2 minutes until the edges look slightly translucent. Toasting deepens flavor and improves texture.

Deglaze with wine: Pour in the white wine and stir until nearly absorbed. This step adds acidity and aroma, balancing the richness.

Add stock gradually: Add a ladleful of warm stock, stir, and let it gently simmer. When the liquid is mostly absorbed, add another ladle. Continue this process, stirring often, for 16–20 minutes.

Check doneness: Taste a few grains around the 16-minute mark. You’re aiming for al dente: tender but with a slight bite. If it’s still chalky, keep adding stock and stirring.

Finish with richness: When the rice is just right, remove the pan from heat. Stir in the remaining 1 tablespoon butter and the Parmesan. Add truffle oil a little at a time, tasting as you go. If using truffle paste or shavings, fold them in gently.

Season: Add salt and pepper to taste. If the flavor feels heavy, add a touch of lemon zest or a tiny squeeze of lemon to brighten.

Rest and serve: Let the risotto sit for 1 minute to settle. Spoon into warm bowls, top with extra Parmesan, a drizzle of truffle oil if desired, and herbs. Serve immediately.