Saffron Risotto with Shrimp


2 cups arborio rice
6 cups liquid mixture -- 3 cups shrimp stock & 3 cups white wine
¼ cup butter
¼ tsp saffron
3 tbsp diced shallots
1 tsp fresh chopped garlic
12 shrimp – peeled and deveined, salt & peppered
½ tsp salt & white pepper mix
½ cup English peas


In sauté pan, add butter, shallots, garlic and shrimp. Allow shrimp to cook about ¾ of the way through- turning so that both sides turn pink. Remove shrimp and set aside. Add first 1/3 of liquid mixture – stirring constantly until liquid is absorbed. Once liquid is absorbed into rice, add second 1/3 of liquid mixture along with saffron season. Stir constantly and allow liquid to absorb into rice. Add final two cups of liquid and stir constantly, allowing liquid to absorb. When risotto is creamy, add shrimp and peas – allowing for peas to heat up. Serve hot.
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