In a saucepan or microwavable bowl, heat up the chicken stock. Set aside.
In another saucepan, heat olive oil and 1 tablespoon butter over medium heat. Add the shallots and sauté for 2 minutes.
Add the rice and stir to coat in the butter, oil, and shallots. Toast for a minute without letting it burn. Add the dry white wine while stirring until the wine is absorbed.
Using a ladle, add the hot chicken stock, a ladle at a time, until fully absorbed. Continue to stir the rice and add chicken stock, a ladle at a time, until fully absorbed. Repeat until the rice is tender yet al dente. This process will take about 20-30 minutes.
Once all the chicken stock is incorporated, stir in remaining butter and Parmesan cheese. Season with salt to taste. Serve and enjoy!