Over medium-low heat, bring the broth to a low boil in a medium-sized saucepan. Then, lower the heat to a low level and keep the stock just below a simmer. While the rice is cooking, you want the soup to be about the same temperature as the rice.

Heat the butter over medium-low heat in a large pan or Dutch oven. Add the shallots and cook for about 4 minutes, until they are soft and clear.

Add the garlic and keep stirring for 30 to 60 seconds, or until the garlic smells good.

Season the rice with salt and then add it to the onion and garlic blend.

Stir everything together. Stir the rice often for another 2 to 5 minutes, or until it is well coated and starting to turn clear.

Mix the rice with about ½ cup of warm soup and a splash of wine.

Use a wooden spoon to stir the rice around a lot until it has soaked up all the liquid. Add the rest of the broth in ½ cup portions, adding a splash of wine after each addition and letting the rice soak up the liquid between additions. Keep doing this for about 25 to 35 minutes, or until the rice is al dente. (You might not need all of the liquid.)

Take the pan off the heat and add pepper and ½ cup of Parmesan cheese. Stir to mix.

Wrap it up and let it rest for five minutes.

Add a few cracks of black pepper and the rest of the cheese as a garnish.