4cupschicken/beef/vegetable stockor 4 cups water + 1-2 bouillon cube
Salt to taste
Dissolve 1-2 bouillon cubes in the boiling water according to directions on the package, so that you have at least 4 cups of stock. Put saffron pistils to soak in 3 tbsp of water. You can completely skip this step if you are using fresh stock and saffron powder.
Add olive oil and 1 tbsp of butter to a large skillet pan over medium heat. Add finely chopped shallot and let it simmer for a few minutes. Don’t let the shallot burn. It should become soft and semi-transparent when cooked. So, reduce heat if needed.
Add rice, stir for another minute or two, add white wine.
Start adding the stock, one ladle at a time. Cook the rice slowly with the cover on a low heat. Add another ladle of broth when the previous one is completely absorbed. It takes about 20-25 minutes for the rice to be cooked perfectly “al dente”.
Before adding the last two ladles of the stock, add saffron powder or saffron pistils with water that you previous have put to soak.
Once risotto is cooked turn off the heat and add the remaining butter and parmesan cheese.
Let your risotto rest for another minute or two and serve immediately.