Heat the chicken stock in a small saucepan until simmering; keep it warm on stove top.

Preheat a large saute pan over medium heat and add the butter. Allow the butter to melt and then add diced shallots. Sauté the shallots for 2 to 3 minutes, until translucent but not browned. Next, add in the garlic and continue to cook for 1 minute. Add in the rice next and turn the heat down to low. Use a wooden spoon to stir the rice until all the butter is absorbed, 1 minute.

Next, add in the wine, allow it to come to a simmer and cook over low until the liquids are absorbed. As the wine simmers, whisk or stir the risotto constantly; this will allow for more even cooking and a creamier risotto. Start adding the hot chicken stock, about 1/4 cup at a time, allowing it to get absorbed into the rice each time before adding more (this usually takes about 30 to 40 minutes). Continue whisking the risotto the entire time it's cooking. Season with salt and pepper to taste.

When rice is just about done cooking, add in the cheese and smoked salmon. Continue to cook over low heat, stirring frequently until rice is done and has thick consistency. Serve immediately.