Bring the vegetable broth to a boil.
In another pot, fry the finely chopped shallots in oil until brown.
Add a ladle of broth and continue cooking over low heat.
When the broth is absorbed, turn up the heat and add the rice. Toast it for a minute and stir with a wooden spoon.
Add white wine, stirring constantly. When it evaporates, add another 4-5 ladles of broth until the rice is cooked.
Continue adding the broth until it is absorbed. Stir occasionally without letting the mixture get too dry.
Remove from heat. Add Parmesan and stir.
Cover and let stand for one minute.
Serve garnished with Parmesan flakes and a drizzle of balsamic vinegar.