Finely chop the shallot and soften in a saucepan with the extra virgin olive oil, add the rice and cook until golden. Add the Bardolino Rosé sparkling wine and stir delicately, let the wine evaporate on a high heat. Pour on the boiling stock in one go, cover and cook for 13 minutes. Remove from heat, stir in the knob of butter and the grated Parmesan cheese, add the rose petals cut Julienne style. Decorate with rose petals and serve.