Finely chop or grate the shallot.

Sauté the chopped shallot in butter over low heat for 5 minutes (do not let it brown).

Add risotto rice (Arborio).

Once the rice grains are coated with butter, deglaze with the glass of white wine.

Slightly increase the temperature and wait until the wine has evaporated.

While stirring constantly, add saffron and ladle by ladle vegetable broth (or chicken broth) until the risotto rice is al dente.

Reduce the temperature.

Stir in Parmigiano and cold butter cubes.

Season with salt and pepper.

Let the risotto rest briefly.

Serve fresh.

Saffron threads or parsley are suitable for decoration. Enjoy your meal!