Heat chicken stock in a small pot.
In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots and sauté about 1 minute. Add rice, mixing well, until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice.
Ladle 1 cup stock into rice and mix until all stock is absorbed. Add another ladle and continue adding and stirring until all broth is absorbed, about 20-25 minutes.
Add Parmesan cheese and parsley, mix well and serve.
by The Savvy Kitchen