Step 1

Crush saffron threads into chicken broth. Warm over low heat.

Step 2

In a large skillet, heat olive oil. Cook shallots until softened, about 3 minutes.

Step 3

Add rice, stirring to coat. Toast for 1-2 minutes.

Step 4

Pour in white wine, stirring until absorbed.

Step 5

Gradually add warm broth, stirring until absorbed. Repeat for 18-20 minutes until rice is creamy.

Step 6

Off heat, stir in cheese until melted. Season with salt and pepper.