# The Ingredients You'll Need:
→ Seafood
01 - 16 large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Broth
04 - 4 cups low-sodium chicken or vegetable broth
05 - 1 pinch saffron threads
→ Risotto Base
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons olive oil
08 - 1 small yellow onion, finely diced
09 - 2 garlic cloves, minced
10 - 1 ½ cups Arborio rice
11 - ½ cup dry white wine
→ Finishing
12 - Zest and juice of 1 lemon
13 - ½ cup freshly grated Parmesan cheese
14 - 2 tablespoons cold unsalted butter, cubed
15 - 2 tablespoons fresh parsley, chopped (optional)
# Step-by-Step Instructions:
01 - Heat broth with saffron threads in a small saucepan over low heat, maintaining warmth without boiling.
02 - In a large skillet, melt butter with olive oil over medium heat. Add diced onion and cook until translucent, about 3 minutes; stir in garlic and cook for 1 minute more.
03 - Add Arborio rice to the skillet and stir for 2 minutes to lightly toast the grains.
04 - Pour in white wine and stir continuously until it is fully absorbed by the rice.
05 - Add warm saffron broth one ladleful at a time to the rice, stirring frequently and allowing each addition to be absorbed before adding the next, for 18 to 20 minutes until creamy and al dente.
06 - Season shrimp with salt and pepper. Heat olive oil in a separate skillet over medium-high heat and cook shrimp 2 to 3 minutes per side until pink and opaque. Keep warm.
07 - Remove risotto from heat and stir in lemon zest, lemon juice, Parmesan cheese, and cold butter cubes until fully incorporated and creamy. Adjust seasoning if needed.
08 - Plate the risotto and top with sautéed shrimp and fresh parsley if desired.
