Sauté shallots and garlic in VOM FASS Pepone Extra Virgin Olive Oil.
Add the rice and sauté for one minute.
Pour white wine over the rice and then slowly add the stock, stirring constantly.
Continue to slowly add the stock.
The rice shoulderstand always be covered with some liquid and simmer over a low heat.
Add the saffron threads.
After 12 to 15 minutes, be sure the risotto rice is al dente.
Stir in the butter and grated Parmesan cheese.
Season to taste with VOM FASS Salt and Pepper.
