Risotto "alla Milanese" and saffron

Soak the saffron threads in a cup or bowl with 2-3 tablespoons of ice cold water. Heat 30 grams of butter in a saucepan over high heat and sauté the shallots until soft. lightly browned. Add rice and remaining butter, and toss until all grains are coated in butter. Salt and add 1/4 cup white wine. Stir with a wooden spoon until the wine is absorbed by the rice. Add another 1/4 cup of white wine and stir until incorporated, and again, the last 1/4. Add the soaked saffron, with its liquid, and stir. Gradually add the boiling water, 1/4 cup at a time, and stir until absorbed. Continue adding boiling water until rice softens, about 10 minutes. Quickly add grated Parmesan, stir until melted, taste and adjust seasoning with salt. Remove from the heat and immediately transfer to a plate (do not leave in the pan or the risotto will burn).