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Shrimp Risotto

Cheryl Malik, 40 Aprons
  • 55 minutes
  • Serves 6

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