Warm the stock in a saucepan over low heat.

Meanwhile, in a large stainless-steel skillet, combine the oil, butter and shallots; cook over medium heat, stirring often, until the shallots are translucent, for 2 to 3 minutes.

Add the garlic and cook for one minute.

Add the rice and cook, stirring constantly, to toast, for 2 to 3 minutes; the rice will not take on any color.

Add the wine and cook, stirring constantly, until it is almost completely absorbed.

Begin to add stock, a ladleful at a time, stirring constantly, until it is almost completely absorbed; repeat until the rice is al dente, about 45 minutes. You may or may not need all the stock.

Remove from the heat and stir in the mascarpone and Parmigiano-Reggiano and season with salt, to taste.

Serve immediately with a drizzle of extra-virgin olive oil, some freshly cracked black pepper and a sprinkling of freshly grated Parmigiano-Reggiano.