Add a couple of ice cubes to a very small bowl and place a pinch of saffron threads on top then set aside. This will allow the saffron to bloom as the ice melts.
Add your stock to a medium-sized pot and bring to a boil. Once it is boiling turn the heat to low to keep warm.
Meanwhile, prep your vegetables.Halve, remove the seeds and peel the honeynut squash then grate the halves using the large holes on a box grater.Finely dice the shallots. Heat a large pot over medium heat and add two tablespoons of shallot oil. When the oil is hot add the diced shallots and cook stirring frequently until they are softened.
Add the rice, white wine and bloomed saffron then stir to combine. Allow this to cook until all of the liquid has evaporated then stir in the shredded squash and season with salt.
Add enough broth to cover the rice then stir to combine. Allow the rice to fully absorb the hot broth before adding any more. Continue this process until all of the broth has been absorbed.
While the rice cooks shred your parmesan cheese, cut the butter into cubes and finely chop some parsley for garnish.
After the last addition of broth allow the rice to cook until it is creamy, but still has a wave when you stir or tilt the pot. Remove the pot from the heat and stir in the parmesan and butter and season with salt to taste. Serve with a sprinkle of fresh parsley and the wispy shallots. Enjoy!
