Step 1

Keep the chicken stock warm in a saucepan and get a ladle ready

Step 2

Add olive oil to a large pan/skillet on a low-medium heat then add the chopped shallots. Saute the shallots until translucent but not browned.

Step 3

Add the rice and stir to coat the grains in the oils then add the wine. Simmer for 2 minutes then add 1 ladleful of chicken stock.

Step 4

Let the rice absorb the chicken stock whilst constantly stirring when it’s almost absorbed all of it add another ladle of stock, continue with the same process.

Step 5

When you only have only 2 ladlefuls of stock left add the saffron then continue until all the stock is gone. As you stir the saffron will get deeper in colour. Season with a generous pinch of salt and add the parmesan. Taste for seasoning then serve.