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Stir in 5 cups of beef stock and garlic. Dissolve the saffron in the 1 cup of warm beef stock.
Stir the stock into the risotto. Bring the liquid up to a simmer, about 6 minutes.
Simmer the risotto for 18 minutes, stirring constantly.
Stir in the remaining butter, cream, and grated cheese. Simmer for 2 minutes, stirring constantly. Remove from heat and serve.