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Heat the stock: Bring the stock to a gentle simmer in a saucepan. Drop in the Parmesan rind if using and keep the stock on a low heat throughout cooking.
Soften the aromatics: Heat the olive oil in a wide heavy-based pan over a medium heat. Add the shallots and garlic, season with salt and pepper and cook gently for 3-4 minutes until softened but not coloured.
Toast the rice: Stir in the rice and cook for 2 minutes, stirring constantly, until the grains turn slightly translucent at the edges.
Deglaze with wine: Pour in the white wine and stir until the rice has absorbed it completely, about 1-2 minutes.
Add stock gradually: Add a ladleful of hot stock at a time, stirring frequently and waiting until the liquid is almost absorbed before adding the next. Continue for about 16-18 minutes until the rice is al dente with a creamy consistency. Remove the Parmesan rind from the stock pan before the last few ladles.
Mantecato finish: Take the pan off the heat. Beat in the cold cubed butter and grated Parmesan, give it a gentle stir and put the lid on for 2-3 minutes so the rice absorbs the rich flavours. Serve immediately on warm plates, topped with Parmesan shavings and freshly cracked black pepper.