Exotic Italian Midnight Risotto

Instructions:

1. Begin by heating the vegetable stock in a pan and keep it warm on low heat.
2. In a separate pan, melt 1 tablespoon of butter, add finely chopped garlic and onion and sauté until onions are translucent.
3. Add Arborio rice to the pan and stir for a couple of minutes until the rice starts to lightly toast.
4. Pour in the white wine and stir until it is fully absorbed by the rice.
5. Start adding the warm vegetable stock to the rice one ladle at a time, stirring continuously and allowing the stock to be absorbed before adding the next ladle.
6. When the rice is nearly cooked, add a pinch of saffron strands for an exotic touch and continue to stir.
7. Finally, when the rice is creamy and cooked (should take about 18-20 minutes in total), remove from heat. Stir in the remaining butter, parmesan cheese and truffle oil.
8. Serve immediately with an additional sprinkle of parmesan and enjoy your exotic Italian midnight risotto.