Risotto Alla Milanese

• 2 tablespoons butter
• 1/2 cup finely minced shallots
• 1 1/2 cups imported Italian rice
• 5 cups well-flavored chicken stock (approximately)
• Large pinch of powdered saffron
• Salt and freshly ground black pepper
• Freshly grated imported Italian Parmesan cheese

1. Heat butter in a large, heavy saucepan.
2. Add shallots and saute over medium heat until soft but not brown.
3. Stir in rice and cook for several minutes, until the rice is well coated with butter.
4. Place the stock in another saucepan and keep it simmering.
5. Dissolve the saffron in a little of the stock in a small dish and stir into the rice.
6. Then, stirring the rice constantly, add the simmering stock, about one-half cup at a time, adding additional stock every few minutes as the rice absorbs it.
7. After about 25 minutes, the rice should have absorbed most of the stock and be "al dente" and cohere in a creamy mass.
8. Do not overcook the rice.
9. Season to taste.
10. Serve at once with freshly grated Parmesan cheese.

butter, shallots, italian rice, chicken, powdered saffron, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/3244 (may not work)