First, warm the stock in the microwave or over the stovetop.
While the stew simmers, prepare the risotto. Melt the butter into the saucepan and add the oil. Turn the heat to medium. Once the butter is melted and frothy, add the shallot and cook for 3-5 minutes until translucent.
Add the arborio rice and toss to coat with butter. Cook for 2-3 minutes.
Add the stock, one or two ladlefuls at a time, stirring between additions. Allow the rice to absorb the liquid before adding more. Continue adding the stock until the rice has absorbed the liquid and is al dente. Do not overcook the rice.
Turn the heat off and stir the parmesan cheese into the pot. Allow the rice to rest for 5-10 minutes to settle.