In a medium pan warm up the chicken stock at lower heat.  While this is hot, in another pan heat the oil and butter. To this mixture, add the chopped shallot and sauté until translucent. Proceed to add the rice to the pot and stir with a wooden spoon. Before the rice turns brown, add the white wine and stir until the liquid is evaporated. Once the rice appears almost dry, add some more chicken stock. Continue this process for about 20 minutes until the rice grains are tender. To this, add butter, parmesan cheese and parsley along with salt and pepper of your choice. Top off with hot smoked ready to eat salmon. Enjoy!