After removing the outer layers, finely dice the shallots.
In a large pan on medium-high heat, add a drizzle of olive oil and the shallots. Cook for 3 minutes, stirring occasionally.
Add the rice to the pan and cook for 2 minutes, stirring.
Cut the tomatoes in cubes.
Add the tomatoes and the wine to the pan. Season with salt & pepper and cook for 2 minutes until the liquid is absorbed. Tip: stir frequently to avoid burning.
In a saucepan, bring 1 cup of stock per person to a boil. Reduce heat to medium-low to keep warm.
Add one ladle of stock to the rice and cover the pan. Allow the liquid to absorb and add another ladle.
Continue for 18-20, adding one ladle at a time, until all the liquid is absorbed and the rice is cooked.
Add parmesan, salt, & pepper and mix to combine. Optional: add a dab of butter.
Serve and enjoy! Optional: Top each serving with extra parmesan cheese and fresh herbs.
Average estimated amount for one serving