If using saffron, bloom about 6 strands in 1/2 cup of hot chicken stock then strain the stock back into the rest of the stock. The saffron will infuse like tea and turn the stock yellow.

Soak the 1 cup of rice in the 4 cups of chicken stock. Drain the rice then sautee it in the olive oil in a heavy skillet. Dice the shallots fine and add to the pan until softened. Add salt, 3 cups of chicken stock, and 1 cup of wine and bring to a boil then reduce to a simmer, stirring vigorously for about a minute. Put on the lid and let cook until the rice has absorbed most of the liquid. Stir and slowly add chicken stock until the rice is cooked. Add the butter and cheese and stir to combine.

Optionally sautee some mix ins then stir into the risotto when done. Examples are mushrooms, shrimp, chicken, broccoli, peas. Or add a few thin slices of truffles and parmesan on top.

For [fried risotto](/recipes/107), chill in the fridge overnight.