Shrimp Risotto
This shrimp risotto is rich, creamy, and full of flavor. I like to marinate the shrimp in garlic and olive oil before making the risotto. I also simmer the shrimp shells in the stock for added flavor. So worth it! 
large shrimp in their shells
2
pounds
chicken stock
6
cups
olive oil, divided
4
tablespoons
garlic, minced
3
cloves
butter, divided
4
tablespoons
Arborio rice
2
(12-ounce) packages
shallots, diced
2
large
dry white wine
½
cup
chopped fresh rosemary
1
tablespoon
saffron threads, crumbled
6
unknown
grated Parmesan cheese
2
cups
lemon zest
1
teaspoon
red pepper flakes
1
teaspoon
 Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells; cover and simmer for 30 minutes.
  Meanwhile, chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
  Strain stock and discard shells. Keep warm on low heat.
  Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
  Ladle 1/2 cup of warm stock into rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to remaining 1 cup stock; stir for 1 minute and pour mixture into rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
  Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into risotto. Stir until creamy. Serve immediately in warmed bowls.
