Peel and finely dice the shallots. Melt two tablespoons of butter and sweat the shallots in it. Add the risotto rice and sweat until translucent, but do not let it take any color. In the meantime, heat the veal stock to boiling point. Deglaze the rice with a good dash of white wine (a 0.2 l glass) and carefully season with salt. Before the wine has completely boiled off, pour in a cup / ladle of stock and stir well. Whenever the rice has absorbed the liquid and boiled down to a thick cream, pour in another cup / ladle of stock. Stir very often. Repeat this process until the rice is just about done. A risotto should still have a slight bite. The risotto is now seasoned with the saffron (use carefully), the Parmesan cheese and the butter and is then ready to serve. If there is too much time before serving, the risotto may have to be diluted with a little stock so that the desired consistency is restored.