5 cups chicken stock
pinch saffron threads

  • bring stock to a boil, then reduce heat to low and keep warm while making risotto
  • add one ladle of risotto to saffron threads in a small bowl, and set aside

4 tbsp. butter
3 shallots, minced
2 cloves garlic, minced

  • heat butter in wide pan and sauté shallots for 2 minutes
  • add garlic and continue sautéing for 1 minute

1 1/2 cups arborio rice, unrinsed
1/2 cup dry white wine
1 tsp. salt
black pepper, to taste

  • add rice to pot and cook 2-3 minutes, stiring constantly, until rice is translucent
  • add wine and simmer until liquid is mostly absorbed
  • add saffron stock, salt, and pepper and continue simmering
  • add stock one ladle at a time and simmer until mostly incorporated, stirring often (should take 20-30 minutes)

1 tbsp. butter
2/3 (5 oz.) cup parmesan cheese, grated

  • remove from heat, stir in butter and cheese

source: https://40aprons.com/best-risotto/