In a medium saucepan, bring the chicken stock to a simmer over medium heat. Reduce heat to low and keep warm.

In a large braiser or saucier, melt 2 tablespoons of butter over medium heat. Add the shallot and cook, stirring frequently, until softened and translucent, 2–3 minutes.

Add the rice and stir to coat each grain in the butter. Toast the rice for 1–2 minutes, until the grains are shiny and the edges begin to look translucent.

Add the white wine and cook, stirring constantly, until fully absorbed, about 1–2 minutes.

Add ¾ cup of warm stock and cook, stirring frequently, until absorbed. It's ready for the next addition when dragging your spoon across the pan leaves a clear path that shows the bottom. Continue adding stock ¾ cup at a time, waiting for that clear path before each new addition, until the rice is creamy and al dente, 20–25 minutes. When it's done, the risotto should move like slow-flowing lava when you drag a spoon across the pan.

Remove from heat. Stir in the remaining 4 tablespoons of butter and the Parmigiano Reggiano until fully melted and emulsified. Season to taste with salt and pepper.

Ladle into warm bowls and serve immediately with additional Parmigiano Reggiano on the side.