Add the garlic and stir well for about 30 seconds.
Stir well and cook over medium heat for 10 minutes.
Add just enough hot stock to cover the rice, stir well and reduce the heat.
Add stock a cup at a time, stirring well after each addition.
Add the wine, stir well and bring to a boil.
Add the white wine, stir well and simmer for 5 minutes.
Remove from heat, add the black pepper and stir well.
Return to the broth, add the milk and stir well.
Add the water and bring to a boil, stirring well.
Stir well for 30 seconds, then turn off the heat.