Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
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 for 2 to 3 minutes or until slightly translucent.
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.
But don't let the rice turn brown.
Add the wine and cook while stirring, until the liquid is fully absorbed.