In a small pot, heat the chicken stock on medium heat until it’s hot, but not boiling.
In a heavy bottomed pot, heat the olive oil on medium heat, and add the shallots and garlic. Cook them until fragrant, but not browned!
Add the rice, and stir for about 2 minutes. Each grain of rice should be coated in the olive oil, and should smell toasty and delicious.
Add the white wine and stir, then add ½ cup of the hot stock. Stir CONSTANTLY, but slowly until the stock is absorbed, then add the next ½ cup. Repeat until all of the stock is absorbed, and the rice looks creamy and delicious. The constant stirring is a labor of love, but worth it. Because Arborio rice is super starchy, constant stirring creates a creamy liquid around the rice as it cooks.
Stir in the butter, and the cheese. Serve IMMEDIATELY.
