Add the saffron and broth into a medium pot and heat until very hot, then leave it on the burner over low heat to keep it hot.
Heat the oil in a medium/large pot, add the shallots, cook over low heat for about 2-3 minutes or until soft and translucent. Add the garlic and cook for 30 seconds, until fragrant.
Add the rice and cook over medium heat for about 1-2 minutes. All rice grains should be coated in oil and their edges should be slightly translucent.
Add the wine, cook until it’s almost evaporated.
Add the first portion of the broth - about 1/4-1/3 cup. All the rice grains should be covered with broth, make sure there are none left on the sides of the pot. Let the rice cook in the broth without stirring. When it starts to cook a little bit dry, start stirring constantly until almost all the liquid is evaporated. Add the next portion of broth and cook the rice as described until the rice is cooked through but still has a little bit of bite to it (is cooked al dente). The whole process of adding broth and stirring can last about 20-25 minutes. You can use more or less broth than I did, it all depends on the burner’s heat.
Add the Parmesan cheese, stir until combined and melted. Take the pot off the heat and season your risotto with salt and pepper to taste.
The risotto should be creamy - it shouldn’t be too runny but it also can’t be too thick. If you run your spatula through the risotto, it should flow slowly to fill in the space.