Creamy Lemon Saffron Risotto with Honey-Glazed Shrimp

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable stock, kept warm
• 1 pinch saffron threads
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 cup dry white wine
• 1 cup Parmesan cheese, grated
• 1 lemon, zested and juiced
• 2 tablespoons butter

• 1 pound shrimp, peeled and deveined
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 teaspoon chili flakes

Method

1. 01
   In a small bowl, combine the saffron threads with 1 tablespoon of warm stock and set aside to bloom.
2. 02
   In a large pan, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
3. 03
   Add the minced garlic and Arborio rice to the pan, stirring for 1-2 minutes until the rice is slightly toasted.
4. 04
   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. 05
   Once the rice is creamy and al dente, about 18-20 minutes, stir in the grated Parmesan, butter, lemon zest, and lemon juice.
6. 06
   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. 07
   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. 08
   Serve the risotto in bowls, topped with honey-glazed shrimp and a sprinkle of additional lemon zest if desired.