1 1/2 cups (about 13.5 ounces) risotto-style rice (see note)
1 quart low-sodium chicken broth
1 cup white wine (optional—can be replaced with extra broth)
2 tablespoons butter (plus more for finishing if desired)
2 tablespoons extra-virgin olive oil
2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
2 small shallots, finely minced (about 2 tablespoons)
3/4 cup heavy cream, whipped to stiff peaks
3 ounces finely grated parmesan
Kosher salt and freshly ground black pepper
Chopped herbs or other garnishes, as desired