The keys to a risotto, just like the ones the chef told us David Bonato from the restaurant Gioiain Madrid, is that the broth must always be hot and the risotto must go absorbing it, not drowning.
To do this we must start with the hot broth in a saucepan while we prepare the ‘sofrito’ which will be in a sauté where poach the shallots in brunoise with the butter for about 10 minutes over low heat.
Then add the rice let’s pearl it for a minute. After that time we add the wine (it must be dry, we insist) and leave over a high heat so that it evaporates, this process is called sfumatura.
With the rice already dry, over medium high heat and without stopping moving, let’s adding the broth to ladles, letting the risotto absorb it, so that it binds. So for about 18 minutes.
About three minutes from the end add the toasted saffron and continue stirring. After these minutes we turn off the heat and outside of it we incorporate the Parmesan and butter, that is, we stir well with a spoon and delicately so that the cheese dissolves and a risotto remains, forgive the redundancy, buttery.
We rectify the point of salt, pepper and we serve very hot with more grated Parmesan.