Slice the shallot into thin rings. Heat 1 tablespoon butter in a large saucepan over medium-high heat. Add shallot rings and cook 3-4 minutes, stirring occasionally, until golden and crispy. Transfer to a plate lined with paper towels.

Add remaining 3 tablespoons butter to the pan and reduce heat to medium. Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant but not browned.

Pour in the rice and stir constantly for 1-2 minutes, toasting the grains lightly.

Add the chicken broth, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed. Do not stir during cooking.

Remove from heat. Fluff with a fork, taste, and adjust salt and pepper. Serve topped with crispy shallots.