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Make the flavored butter: Melt ¼ 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 ¼ 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, ½ 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.