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1
Bring the chicken stock to a boil in a large saucepan and reduce to a simmer (I like to keep the stock on the burner directly behind the one on which Im making the risotto).
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2
Remove 1/2 cup of chicken stock, crumble in the saffron, and keep warm.
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3
Heat 1 tablespoon of the butter and the oil in a medium shallow saucepan over medium heat.
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4
Add the shallot and cook until translucent, 5 to 7 minutes.
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5
Add the rice and stir well to coat the rice evenly.
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6
Continue to cook, stirring frequently, until the rice turns translucent on the edges, about 4 minutes.
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7
Add the wine and stir until it is absorbed.
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8
Add the saffron-infused stock, and cook, stirring, until it has been nearly absorbed.
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9
Add the stock one ladle (about 1/2 cup) at a time, stirring continuously.
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10
Continue to add stock as each addition is absorbed.
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11
The idea is to keep the rice thinly veiled with stock at all times.
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12
It should evenly and gently bubble, not boil furiously.
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13
It should never be completely dry, and it should not be flooded with stock, either.
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14
It will absorb liquid more quickly toward the beginning of the cooking time than at the end.
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15
You may not need to add all of the stock.
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16
The risotto should be a creamy porridge, and each grain should have a slight bite to it in the center, but not a crunch.
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17
Before adding the final ladle, turn the heat off.
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18
It will continue to thicken as you finish it and get it to the table, so it should be a touch looser than you want it when you take it off the heat.
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19
Total cooking time is between 18 and 20 minutes.
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20
Add the cheese and the remaining 2 tablespoons butter, and season with salt and pepper to taste.
