Peel and chop the shallots and garlic. Wash herbs and chop with a sharp knife.
Leave the butter at room temperature to soften.
Sauté the shallots with the olive oil in a wide pan for 5 minutes at low heat. Add minced garlic and cook for 2 minutes. Add rice and simmer for 2 minutes, stirring constantly. Add the white wine and bring to a boil.
Pour out the boiling water, season with a pinch of salt and cook over medium heat for 20 minutes.
Meanwhile, in a bowl mix the softened butter with all the chopped herbs.
When the rice is ready, add the herb butter. Mix gently and serve immediately.