Peel and finely dice the shallots and garlic. Grate the parmesan and dice the butter. Bring the stock to the boil.
Pour the olive oil into a wide saucepan and add 20 grams of butter. Be careful not to let the butter burn.
Add the shallots and cook gently until softened and translucent. Add the garlic and cook for a further minute.
Turn the heat up to medium and add the rice, stir this well to coat the rice with the oil and butter. Pour in the wine and let this reduce until almost evaporated.
Start to add the stock to the rice a ladle at a time, stirring constantly. Cook the rice on a medium heat for approximately 18 minutes or until tender but still firm 'al dente'. Allow to rest for a couple of minutes before mixing in the remaining butter and parmesan. Check the seasoning and adjust if necessary.
«Use different stocks to change the flavour of the risotto depending on what it is accompanying.»