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Preheat oven to 350 degrees. Wash and trim edges of zucchini. Cut into 2-inch logs and scoop the centers out of each log leaving tubes. Chop the centers and reserve. Place tubes on a parchment-lined sheet tray, brush with 1 tablespoon olive oil and season with salt and pepper. Place zucchini in the oven and bake just until hot - 5 to 8 minutes.
Heat 2 tablespoons of olive oil in a medium-size pot over moderate heat. Add garlic and shallot and cook for 1 minute, stirring constantly. Add chopped zucchini centers. Add rice and cook for 3 minutes, stirring constantly. Add wine and cook until wine is all gone, stirring constantly. Add chicken stock, a half cup at a time, and cook until all liquid is gone, stirring constantly before you add another half cup. Do this until rice is just cooked through, most of the liquid has been added and absorbed, and the risotto is creamy. Remove from heat, add butter and stir until melted. Add cheese and stir until melted. Season with salt and pepper.
Remove zucchini tubes from the oven, place on a serving plate, spoon the risotto into and around cups.
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