Shrimp Risotto

Bring the chciken stock to a boilding point and have ready at stove side. In a large skillet with a heavy botton, heat oil over low heat and saute onions in oil until translucent.

Add rice, stir to coat with oil and saute with onions to toast each grain, approx 8 minutes. Once toasted add white wine slowly, stirring with a wooden spoon. Add saffron.

Once the rice has absorbed the wine, add 1 cup chicken stock, stirring occasionally, Continue adding stock as the rice absorbs the liquid and the pot becomes dry, until all the stock is absorbed.

The whole process should take about 20 minutes and the risotto will be a little chewy (to your liking) and should have a creamy textur. With 2-3 minutes left and please this will depend on your stove, so don’t worry too much about timing, add teh shrinp and cok until done.

Addd the butter, parmesan and heavy cream. Stir to comeine the ingredients and serve immediately.