Basic Risotto With Shrimp

Heat the chicken stock in a pan over medium heat. Keep at a low simmer.

Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring frequently, until soft.

Stir in the rice and mix well to coat all the grains in the oil. Cook for 7 minutes, stirring frequently, until the rice is just slightly toasted.

While stirring, add the white wine slowly to the rice. Add the saffron and cook, stirring frequently, until the rice has absorbed the wine.

Add one cup of the hot chicken stock and cook, stirring, until the rice has absorbed the liquid. Continue adding the stock one cup at a time, waiting until the rice has absorbed the liquid before adding the next amount. Continue the process until all the stock has been added.

Stir in the shrimp. Let cook for 2-3 minutes or until the shrimp is cooked through. Add the butter, Parmesan, and heavy cream. Mix well, let heat for 2 more minutes, then serve immediately. Garnish with additional Parmesan cheese, if desired.