Serves 4

½ lb. Arborio rice or carnaroli
4 oz. extra virgin olive oil
4 each shallots chopped
1 each tsp. saffron threads
Salt and pepper to taste
Red chili flakes (optional)
¼ cu. grated parmesan
Approximately 1 qt. Chicken stock
1 cu. white wine

Procedure:
Add olive oil and shallots to sauce pan over medium heat. Heat until shallots are translucent. Add saffron threads, salt and pepper, and stir with wooden spoon. Add rice and stir together for approximately one minute. Add white wine and let reduce by half, while stirring (you will be sick of stirring!). With four ounce ladle, add hot chicken stock to rice while continuing to stir and extract natural glutens.