Bring the vegetable stock to the boil. It must be really hot.
Peel and dice the shallots.
Heat the olive oil in a pan and sauté the shallots. When they become translucent, add the rice and sauté for 1-2 minutes.
Pour in the wine and simmer until it has almost boiled away.
Add a ladleful of vegetable stock to the risotto and simmer. Repeat until all the stock has been reduced and the rice grains inside are al dente. Stir again and again.
When the last ladle of stock is in the risotto, stir in the grated Parmesan and butter to make the rice creamy and shiny.
Season to taste with salt and pepper.
Tip: We really recommend only seasoning the risotto with salt and pepper at the very end. The Parmesan and the stock already add so much seasoning that the dish sometimes doesn't need any more salt at all.