In a medium saucepan, bring chicken stock to boil and then simmer and keep warm.
In a medium, heavy saucepan, melt 2 tablespoon butter and 2 tablespoon olive oil over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add garlic and cook for 30 seconds. Add the rice and stir to coat with the butter and oil. Add the ½ cup chicken stock and simmer until the stock has almost completely evaporated, about 3 minutes. Continue cooking the rice, adding the stock ½ cup at a time, stirring constantly and allowing each addition of the stock to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes.
Once rice is cooked, remove from heat. Stir in goat cheese and Parmesan cheese and mixed. Taste and add salt if needed. Sprinkle with some grated Parmesan cheese and enjoy!