Combine stock and salt in a sauce pot over low heat.
In a heavy bottom skillet, heat oil over medium heat. Add shallot and sweat for 1 minute. Add rice and toss to coat, stirring constantly for 2 minutes.
Add white wine and turn heat up, continuing to stir, and reduce until all wine has evaporated.
Reduce heat to low and slowly add hot stock, stirring occasionally to avoid sticking to the pan. Cook to desired texture.
Yield: 6 cups