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PdfBring vegetable broth to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low, and keep broth simmering.
In heat 2 tablespoons butter in a large saucepan over medium-high. Add shallots; cook, stirring occasionally, until softened, about 5 minutes. Add rice, stirring constantly, until rice is coated in butter, about 2 minutes. Add wine; cook until wine is almost completely evaporated, about 1 minute.
Add 1 cup simmering broth over rice. Cook, stirring occasionally, until broth is mostly absorbed. Continue adding broth about ½ cup at a time, stirring occasionally until liquid is mostly absorbed after each addition; cook until rice is just al dente, about 15 minutes. Stir in ½ cup broth (reserving any remaining broth for another use), and continue cooking, stirring occasionally, until rice is tender with some slight resistance, about 1 minute and 30 seconds. Remove from heat.
Immediately add Parmigiano-Reggiano cheese and remaining 6 tablespoons chilled butter; stir until risotto is smooth and thickened. Serve immediately.