pan over medium heat. Add shallots and garlic and cook until softened, about 6 minutes. Add rice and toast, stirring frequently, about 3 minutes. Add wine and cook, stirring continuously, until fully reduced, about 5 to 7 minutes. Ladle in 1 cup of warm stock, and cook, stirring continuously, until stock is mostly absorbed. Repeat this process using about ½ cup stock at a time, stirring continuously until the rice is al dente, about 25 minutes. Stir in cheese, truffle oil, and remaining butter. Season to taste.