Risotto alla Milanese - An Italian specialty

0 In a risotto pan or a wide mouth pan, over medium heat melt the butter and add the shallots. Cook until the shallots are translucent. Add the Saffron and a little of the chicken broth. You will see the butter and the shallot turn light yellow/orange. Add the arborio rice and some of the broth. Stir constantly and add broth as soon as the rice starts to dry.
1 Continue stirring and adding stock until the rice is ready, 35-40 minutes. Remove from heat and add parmesan cheese and the butter, mix well.