Risotto allo zafferano

Gently heat the Vegetable broth in a saucepan and keep it at a bare simmer. In a small bowl, add the Saffron threads to the Water and let them steep for at least 10 minutes to release their color and flavor.

Finely mince the Shallot. In a heavy-bottomed pot or a large, wide pan, melt 30 grams of Unsalted butter with the Extra-virgin olive oil over medium heat.

Add the minced Shallot to the pot and sauté gently until it is translucent and softened, about 3-5 minutes. Do not let it brown.