Preheat the oven to 190°C/fan oven 170°C/gas mark 5. To make the baskets, place 4 round even piles of cheese on a large baking tray lined with baking parchment, spacing them well apart. Cook for a few minutes until melted, then remove from the oven and leave to cool a little. Turn a small bowl upside down and place a cheese disc over the top, gently pressing down the sides to form a basket. Repeat to make 4 baskets in total.
Pour the orange juice and sugar into a pan and bring to boil. Add the cranberries and cook for about 10 minutes until they are soft. Set on one side to cool and then chill until ready to use.
Heat the oil and half the butter in a large pan for 2 minutes. Add the shallot and saffron and cook for a further 3 minutes. Stir in the rice and cook for 4 minutes until the rice is well coated and transparent. Add the wine and cook for a few minutes until it has been absorbed. Add a ladleful of stock to the risotto, stirring well, and cook for 3-5 minutes until it has been absorbed. Continue to add the stock, a ladleful at a time, until all the stock has been absorbed and the risotto is tender and creamy. This should take about 20 minutes.
Remove the risotto from the heat and stir in the cheese and remaining butter. Place the cheese baskets on individual serving plates and fill with risotto. Top with a teaspoon of cranberry comfit and serve.
*All information included in this recipe has been provided by Italia Formaggi.