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1. Heat the chicken stock in a saucepan and keep hot over low heat.
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2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the shallot and garlic; cook 1 minute.
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3. Add the rice to the garlic mixture, stir and turn the heat to low. Add about 1/4 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
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4. Continue to add the stock 1/4 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
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5. While the risotto is cooking, preheat the broiler to roast the red pepper. Slice the pepper in half lengthwise and remove the seeds. Place the 2 halves on a cookie sheet (skin side up). Broil until the skin is evenly blistered, about 5 to 8 minutes. Put the pepper in a bowl, cover tightly with plastic wrap and let sit for 5 minutes. Uncover, peel off the skin and slice the pepper into strips.
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6. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese and half of the red pepper strips. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.
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7. Divide the risotto into serving dishes and sprinkle with the remaining cheese and red pepper strips.
