Stir fry the shallots with butter at a mild temperature. Make sure the shallots and the butter will not burn.
In a separate pan keep the stock warm, below boiling point
Once the shallots become translucent add the rice
Stir until all the rice has been seared with the butter
Add the champagne and simmer for 1 minute until the liquid has almost evaporated
Start adding the stock one ladle at a time and stir
Add more stock only when the rice "ask", meaning excess liquid has evaporated. Although do not let the rice dry out completely
Keep adding a ladle of stock and stirring
The cooking time depends on the brand of the rice, check the time suggested on the package. It is usually between 15 to 18 minutes
2 minutes before the cooking time suggested, start tasting the rice to check if it is done. Do not add too much stock at once.
Remove the rice from the heat when it is al dente, soft but still firm
Add the Parmesan, stir, and cover to "mantecare" the rice for 2 minutes. The cheese melts and makes the risotto creamier
Pour the rice into the Parmesan wheel and serve immediately