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In a saucepan, heat the chicken stock over low heat until warm. Keep it warm throughout the cooking process.
In a separate large pan or pot, heat the olive oil and 2 tbsp of butter over medium heat. Add the minced shallot and garlic to the pan. Cook until the shallot becomes translucent and the garlic is fragrant, about 2-3 minutes.
Add the Arborio rice to the pan. Stir well to coat the rice with the oil and butter mixture. Cook for about 1-2 minutes until the rice grains start to become slightly translucent.
Pour in the white wine (or lemon juice) and stir continuously until the liquid is absorbed by the rice.
Begin adding the warm chicken stock to the rice mixture, one ladleful at a time. Stir the rice constantly and allow each ladle of stock to be absorbed before adding the next. Continue adding the chicken stock and stirring until the rice is creamy and cooked to your desired consistency. This process will take about 18-20 minutes in total.
Once the rice is cooked, remove the pan from heat. Stir in the remaining 2 tbsp of butter to add richness and a velvety text to the risotto.
Serve the risotto hot, garnished with chopped chives on top.