In a large saucepan heat 1 tablespoon of olive oil over medium heat. Once hot, add the garlic and cook for 15 seconds. Add the rice, tossing to coat in the oil, then toast the rice while stirring occasionally for 3-4 minutes. Add in the wine, stirring every few minutes until it is absorbed. Once the wine is absorbed, add in 1 cup of stock, stirring until absorbed like you did with the wine. Repeat 2 to 3 more times, until all stock has been added and absorbed. This should take about 15 to 20 minutes – I do not stir constantly, but actually just keep an eye on it and stir every few minutes. Taste the rice and determine if it is cooked to your liking (if not, add in 1 more cup of stock and stir, repeating the process). Unlike regular risotto, I cook mine here until all liquid is absorbed, just so the patties stick together better.