INGREDIENTS
4 cups
chicken stock
1 serving
water
1 pinch
saffron thread
6 tbsp
butter
1 medium
onion
1 clove
garlic
1 1/2 cups
arborio rice
1 cup
parmesan cheese
1 serving
salt
1 serving
pepper
1 lb
shrimp
1 tbsp
olive oil
1/4 tsp
salt
1 tbsp
lemon juice