Finely mince the shallot and garlic. Measure the olive oil, butter, rice, broth, wine, and grated Parmigiano-Reggiano.

Heat the 4 cups chicken broth in a medium saucepan over low heat until hot; keep it warm without boiling.

Heat 2 tbsp olive oil and 2 tbsp butter in the large heavy-bottomed pot over medium heat until the butter melts.

Add the 3 tbsp minced shallot and 1 tsp minced garlic. Cook for 2 min, stirring, until softened and fragrant.

Add 1 1/2 cups Arborio rice and stir to coat every grain in the butter and oil.

Cook the rice for about 2 min, stirring frequently, until the edges look translucent while the centers remain opaque.

Pour in 5 tbsp dry white wine, if using. Stir continuously until the wine is almost completely absorbed.

Add 1 cup of hot chicken broth to the rice. Stir frequently, uncovered, until most of the broth is absorbed.

Add the remaining hot chicken broth 1 cup at a time. Let each addition absorb before adding the next, stirring frequently for about 18 to 22 min.

Taste the rice and stop cooking when it is creamy and al dente, with a slight firmness in the center.

Remove the pot from the heat and stir in 1 cup grated Parmigiano-Reggiano cheese until melted and creamy.

Serve the Parmesan risotto warm immediately while its texture is loose and creamy.