Make the flavored butter: Melt 1/4 cup butter at a low temperature (the lowest possible) with the herbs. Let it stand for 10 minutes off the heat. Strain it through a fine-mesh strainer, and let it rest in the refrigerator until solidified.

Stir-fry the shallot: Cut the shallot into small pieces about the size of grains of rice. Add remaining 1/4 cup butter to the saucepan, and let it slowly melt with the chopped shallot.

Toast the rice: Add the rice, stir it with a wooden spoon, and let it toast on low heat for a couple of minutes. Add the white wine and stir until the alcohol evaporates.

Cook the rice: Add the stock, 1/2 cup at a time, constantly stirring until it is nearly absorbed between additions. This step takes about 15-20 minutes. The amount of vegetable broth needed will vary (and you may not need it all) depending on the type of rice, pan, heat level, etc.

Check the rice: A well-cooked risotto keeps the core of the grain slightly firm and the outside soft. When you reach this point, remove the saucepan from the heat.

Stir the risotto: Add the herb butter, grated Parmesan cheese, and half a ladle of broth.

Stir well and let the risotto rest with the lid on for a few minutes.

Serve the risotto: Remove the lid and mix well. The risotto should be soft and creamy. Serve hot, with some grated pepper and a few herbs for decoration.