1. Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt.
2. Heat the oli in a large, wide, heavy skillet or saucepan over medium heat, and add the onions or shallots. Cook gently until they begin to soften, about three minutes. Add the garlic, peppers, and 1/2 teaspoon of salt. Cook, stirring, until the peppers are limp and fragrant, about eight to ten minutes. Add the rice, and stir over medium heat until the grains are separtate and beginning to crackle, about three minutes.
3. Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly, you want some of the flavor to cook into the rice. When the wine has almost evaporated, stir in a ladleful or two of the simmering stock, about 1/2 cup, enough to just cover the rice. The stock should bubble slowly, (adjust heat accordingly). Rub the saffron threads between your fingers and add to the rice. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry. Continue for 25 minutes, until the rice is cooked through but a little chewy. Tast and adjust seasoning.
4. When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the parmesan and the herbs. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasons, and serve.
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|Serving Size: 1 Serving (616g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 99 (21%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 11mg||3 %|
|Sodium 1841.7mg||64 %|
|Potassium 282.6mg||7 %|
|Total Carbohydrate 79g||23 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 74.6g|
|Protein 11.3g||16 %|
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Calories per serving: 473
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