Risotto Milanese

0 Heat the chicken stock in a medium saucepan and keep warm over low heat. Transfer 1 cup of the hot broth to a bowl, stir in the saffron and set aside.
1 Melt three tablespoons of butter over medium heat in a risotto pan or a wide-mouth pan. When the butter starts to foam, add the shallots and cook, stirring, until translucent and soft. 4 to 5 minutes. Add the rice and stir until it is well coated with the butter and onions. 
2 Stir in the wine. When the wine is almost evaporated, add 1 cup of the hot broth. Cook and stir until most of the stock has been absorbed. Continue cooking and stirring the rice this way, adding 1 cup of stock at a time for about 15 minutes.
3 Stir the saffron stock and add it to the rice. Continue cooking and stirring until most of the stock has been absorbed and the rice is tender but still a bit firm to the bite, 3 to 4 minutes. 
4 Swirl in the remaining tablespoon of butter and about half of the Parmigiano. Stir quickly until the cheese and butter are melted and the rice is creamy and moist.
5 Taste and adjust the seasoning, and serve with the remaining Parmigiano on the side.