INGREDIENTS
7 oz
Shrimp, raw
20
Asparagus
2
Celery stalks
1 handful
Flat leaf parsley
2 cloves
Garlic
2
Shallots, small
4 cups
Chicken stock
2 tbsp
Lemon juice
2 cups
Risotto rice
1 tsp
Saffron threads
1
Salt and pepper
4 tbsp
Butter, unsalted
2/3 cup
Parmesan, grated
1 cup
White wine, dry