Method

• 1.
  Place the stock in a saucepan, bring to the boil, then reduce heat to very low and allow to simmer. Place the saffron in a small bowl, add 4 tablespoons of boiling water and set aside to soak for 10 minutes.

• 2.
  Heat the oil in a heavy-based saucepan over low heat. Add the eschallots and cook for 2-3 minutes until softened but not coloured. Add the garlic and rice and cook, stirring, until there are no traces of oil left and the rice begins to crackle (do not let the rice colour).
• 3.
  Quickly add the wine and cook for 1 minute. Start adding the stock, a ladleful at a time, and stir gently with a wooden spoon every 2-3 minutes. Do not add the next ladleful until the first has been absorbed. (Keep the risotto over medium-low heat, as the liquid must be absorbed, not evaporated.)
• 4.
  When you have added half the stock, add the saffron and its liquid, then continue adding stock until you have about 250ml (1 cup) of stock left. Add the remaining stock in a small amounts to avoid overcooking the rice. (It is important to taste at this stage, as the consistency needs to be al dente.)
• 5.
  Turn off the heat and gently stir in the butter and parmesan. Cover and set aside for 3 minutes, then season to taste. Pile into bowls, place generous dollop of mascarpone on top, if desired , and garnish with shavings of parmesan.