Sweat the shallots in butter and a pinch of salt. Cook for 2-3 minutes before adding the garlic. Cook for a further 1-2 minutes and then add the risotto rice. Stir to coat the rice and then add the white wine. Stir continually until the wine is absorbed and the begin adding the stock a ladleful at a time. Stir continually, after more liquid after each ladleful of stock has been absorbed. Cook for 15-20 minutes, stirring all the time until the rice is cooked and all of the stock has been absorbed. Finish with butter and parmesan.