cup arborio rice
1 lb fresh Black Tiger Shrimp
2 tbsp extra virgin olive oil
1 large onion, finely diced
1/2 cup dry white wine
2 1/2 cups chicken stock
2 tbsp unsalted butter
1/4 cup Parmesan cheese, grated
2 tbsp heavy cream
1/4 tsp saffron filaments
1. Add saffron to 1 tbsp of warm water and set aside.
2. Bring your chicken stock to a boiling point and have it ready at stove side.
3. In a large skillet with a heavy bottom, heat oil over low heat and saute onions until translucent. Add rice, stir to coat with
oil and saute with onions to toast each grain, approximately 7 minutes.
4. Once toasted, add white wine slowly, stirring with a wooden spoon. Add saffron liquid.
5. 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 (this process should take approx. 20 minutes).
6. With 2-3 minutes left, add the shrimp and cook until done. Add the butter, Parmesan and heavy cream. Stir to combine ingredients and serve immediately.
