Saffron Risotto: Will boiling then low-heat simmering the Saffron in high quality chicken stock make a difference in the flavor? I'm trying to maximize the umami of a traditional saffron risotto... WITHOUT using too much parmesan (sounds silly but I'm a fan of high-flavor but light risottos). 

That means focusing my attention on the broth, spices, herbs. Little changes in the process can make little impacts that add up to make an overall much better risotto. 

So, any thoughts?