Creamy Lemon Saffron Risotto with Honey-Glazed Shrimp

Ingredients

Instructions

1. 1 In a small bowl, combine the saffron threads with 1 tablespoon of warm stock and set aside to bloom.
2. 2 In a large pan, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
3. 3 Add the minced garlic and Arborio rice to the pan, stirring for 1-2 minutes until the rice is slightly toasted.
4. 4 Pour in the white wine and cook until mostly absorbed. Stir in the saffron-infused stock and remaining warm stock, one ladle at a time, allowing each to be absorbed before adding more.
5. 5 Once the rice is creamy and al dente, about 18-20 minutes, stir in the grated Parmesan, butter, lemon zest, and lemon juice.
6. 6 For the shrimp, heat olive oil in a separate pan over medium-high heat. Add the shrimp and cook until pink, about 2 minutes per side.
7. 7 Reduce heat to low and add honey, soy sauce, and chili flakes to the shrimp. Cook, stirring, until the shrimp are glazed and sticky.
8. 8 Serve the risotto in bowls, topped with honey-glazed shrimp and a sprinkle of additional lemon zest if desired.