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Gather the ingredients.
In a medium saucepan, heat the stock to a simmer. Lower the heat so the stock stays hot while you cook the risotto.
In a large, heavy-bottomed saucepan, heat the oil and 1 tablespoon of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté until slightly translucent, about 2 to 3 minutes.
Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. Make sure not to let the rice turn brown.
Add the vermouth or wine and cook while stirring, until the liquid is fully absorbed.
Add a ladle of hot chicken stock to the rice and stir every once in a while until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
Continue adding stock, a ladle at a time, for about 20 minutes or until the grains are tender but still firm to the bite, without being crunchy.
Stir in the remaining 2 tablespoons of butter and the Parmesan cheese and parsley. Season to taste with kosher salt and freshly ground pepper.
Serve in bowls and enjoy.