When the broth is simmering, adjust the heat as needed to keep it at a bare simmer. Heat 1 tablespoon extra-virgin olive oil in a large, heavy, wide saucepan over medium heat until shimmering. Add the shallot and sauté until translucent, about 3 minutes. Add 2 cups carnaroli rice. Cook, stirring constantly, until glassy and too hot to hold in your hand, 3 to 4 minutes.