Warm the chicken stock in a saucepan and keep a ladle beside it. The stock should stay hot but not boil aggressively while the rice cooks.

Heat the olive oil in a large skillet over low-medium heat, then cook the shallots until softened and translucent. Keep the shallots pale; any browning can muddy the delicate saffron flavor.

Stir in the rice until every grain is coated, pour in the white wine, and let it simmer for 2 minutes before adding the first ladle of stock. The wine should mostly cook away, leaving rice with translucent edges and a gentle toasted aroma.

Stir as the rice absorbs the broth, adding another ladle only when the pan looks nearly dry. The mixture should bubble quietly and become creamier with each addition while the grains remain distinct.

Stir in the bloomed saffron when two ladles of stock remain, then continue adding and absorbing broth until it is all used; season with salt and pepper, stir in the Parmesan, taste, and serve. The rice should look golden and glossy, with a tender grain and a slight firmness at the center.