Heat olive oil in a large frying pan/skillet
Add the Carnaroli rice and cook until lightly toasted, about 3 - 4 minutes. Add chicken broth to the rice one cup at a time. Stir constantly until the broth is absorbed. When fully absorbed, add another cup of chicken broth and repeat the process.
Stir in saffron powder after the 2nd cup of broth is mixed in. Continue adding stock, 1 cup at a time, and cooking until absorbed before adding more, until rice is tender, thick, and creamy, about 15 minutes total.
Stir in the butter.
Add the Parmigiana cheese; stir in well. If the rice is getting too thick and/or dry, add more chicken broth and stir until absorbed.
Optional: Mix the gremolata ingredients together and place a dollop (about 1 teaspoon) on top of the risotto.
Garnish with more saffron pistils.
