Measure the ingredients and place to the side. Add the stock to the hob on a low heat.
Add the shallots and half the butter to a medium pot over a medium low heat.
Sauté the shallots for 2-3 minutes until softened.
Add the rice and saffron and sauté until the rice starts to become translucent.
Add the white wine and reduce until evaporated.
With a ladle add enough stock to cover the rice. Slowly simmer the rice whilst stirring regularly.
Once you can to see the rice grains. Add another ladle and stir. Repeat this until you have used all the stock and the rice is al dente.
Reduce the stock until it has slightly thickens. Check with a wooden spoon
Turn off the heat and mix in the rest of the butter and parmesan.
Taste and session with salt and pepper. Leave to sit for 1 minute, mix and serve.