Heat the chicken stock in a pan over a low heat.
In a separate saucepan, melt the butter and gently sauté the shallots. Add the rice and, stirring continuously, cook for a few minutes. Add the white wine and cook until evaporated.
Start stirring in the hot stock, a ladleful at a time, adding the next ladleful only when most of the stock has been absorbed – don’t try to rush as t