First, heat the stock in a saucepan and keep warm over a low heat.
Peel and finely dice the shallots.
In a separate large frying pan or wok, heat half of the butter and the oil and add the shallots to the pan. Season with salt and cook over a low heat until translucent.
When the shallots become translucent, add the rice to the pan, increase the heat to medium-high and stir quickly until the shallots, butter and rice are combined.
This will take between a minute and 90 seconds. Pour the wine into the pan, increase the heat to high and stir until the wine is absorbed.
Next, begin to add the stock to the pan containing the rice, one ladleful at a time, and stir almost continuously until most of the liquid is absorbed. Repeat the process for around 25 minutes, or until the rice is al dente. (Don’t worry if you don’t end up using all of the stock). Taste after five minutes.
As soon as the rice is cooked al dente and a the risotto has good consistency, remove the pan from the heat. Add the rest of the butter, the lemon juice, 50g grated parmesan, and a pinch of salt (if needed). Gently fold until all is incorporated, then plate evenly between four bowls.