In a 6-quart saucepan over medium-low heat, combine the cheese and 8½ cups water. When the cheese becomes stringy, remove from heat. Let cool to room temperature, and repeat heating once more.

Refrigerate the broth for at least 8 hours and up to overnight.

The next day, the broth will have separated into 3 distinct layers: a cream layer on top; a broth layer in the middle; and solids on the bottom. Carefully remove the top cream layer and set aside.

Strain the broth, discarding the solids.

In a saucepan over medium heat, heat 6 cups of the Parmigiano broth; set aside and keep warm.

In a large skillet or braiser melt the butter over medium heat. Add the shallots and garlic, and cook, stirring, until soft, 3 minutes.

Add the rice; cook 2 minutes.

Add the reserved broth ½ cup at a time, cooking until each addition is absorbed before adding more.

Stirring often, cook until rice is tender and creamy, about 20–22 minutes.

Stir in ⅓ cup reserved Parmigiano cream and plenty of freshly ground cracked pepper. Garnish with parsley.