Saffron risotto with shrimp

Directions

1. Bring the stock and saffron to a simmer and season with salt and pepper.

2. Sweat the onions in the butter until soft and translucent. Add the garlic and continue to sauté until aromatic.

3. Add the rice and mix thoroughly with the butter. Cook, continually stirring, until a toasted aroma rises.

4. Add 1/3 of the stock to the rice and cook, stirring constantly, until the rice has absorbed the stock. Repeat.

5. With the last 1/3 of stock add the shrimp and finish the risotto until the rice is tender and the shrimp is cooked.

6. Remove from the heat and stir in parsley, butter and a little more salt and pepper to taste. Serve immediately.

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