• Steps 1
• 5 Mins

Begin by heating the broth until it is almost boiling. Then, heat a heavy-bottomed pot over medium heat, peel and chop the shallot in the meantime. Sauté the shallot in half of the butter for a few minutes until it becomes soft without browning. Add the saffron and stir to combine.

Vegetable broth Avoriorice Shallot

• Steps 2
• 4 Mins

Add the rice and stir so that all the rice is coated with the melted fat. Then pour in most of the wine, stir around and let the wine be absorbed by the rice.

Avoriorice White wine, dry

• Steps 3
• 25 Mins

Increase the heat slightly to medium-high and add about one-third of the hot broth. Stir as the broth begins to boil, and continue stirring occasionally until most of the broth has been absorbed. Gradually add the remaining broth, about 1/2 cup at a time, stirring until most of the broth is absorbed into the rice and it still has a slight bite to it in the center (al dente). Stirring is crucial to release the starch from the rice, creating the creamy risotto you desire, so do not forget to keep stirring. The total cooking time should be about 25 minutes until the risotto is done.

• Steps 4
• 3 Mins

When there is still a bit of bite left in the rice, add the grated Parmesan cheese and the rest of the butter. Season with salt and pepper, and if desired, an extra splash of wine. The risotto should be quite creamy without being watery. If the risotto accidentally becomes too thick, you can rescue it by adding a little more broth and butter towards the end.

Parmesan cheese, grated Butter Salt-Pepper

• Steps 5
• 2 Mins

Serve immediately, as the risotto continues to cook from residual heat and risks becoming stodgy if it sits for too long.