Risotto Milanese

• 2 shallots, chopped
• 4 tablespoons unsalted butter
• 1 1/2 cups Italian Arborio rice
• Pinch of saffron dissolved in 1/4 cup warm water
• 1 cup dry Italian white wine
• 4 to 6 cups hot chicken stock, preferably homemade
• Coarse salt and freshly ground pepper to taste
• 13 to 1/2 cup freshly grated Parmesan cheese

1. In large heavy saucepan or skillet, soften shallots in butter.
2. Add rice and cook over fairly high heat, stirring constantly, until grains turn opaque.
3. Add dissolved saffron and wine and stir well to prevent rice from sticking to bottom of pan.
4. When liquid has evaporated, add a ladle of hot broth.
5. Repeat this procedure until rice is almost tender but firm.
6. If you run out of stock, add warm water instead.
7. Turn off heat and season risotto with salt, pepper and Parmesan cheese to taste.
8. Serve immediately with more cheese passed separately.

shallots, unsalted butter, italian arborio rice, saffron, white wine, chicken, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/5525 (may not work)