b'Saffron Risotto with ShrimpRisotto con Gamberi allo ZafferanoServes 4INGREDIENTS DIRECTIONSShrimp fumet (broth) Shrimp fumet (broth)5 cups chicken stock shells from In a saucepan, add the chicken stock and shrimp shells. Bring to a 1 pound (0.5 kg) shrimpboil over medium-high heat.cup carrots, choppedAdd carrots, celery and onions. Stir well and cook for two to threecup celery, choppedminutes.cup onions, choppedAdd the tomato sauce and wine. Stir well and cook for two to three 1 cup tomato sauce minutes.cup white wineReduce heat to a simmer. Cook for 30 minutes. Risotto Using a strainer, strain the shrimp fumet over a bowl.2 tablespoons butter Put it back into a clean sauce pan to keep it warm while cooking thecup onion, finely choppedrisotto.1 tablespoon parsley, chopped 1 pinch saffron threads orteaspoon ofRisottosaffron powder1 pound (0.5 kg) shelled shrimp cut into In a large saucepan, cook the butter over medium heat until it melts 1-inch (2.5 cm) pieces and starts to sizzle.1 cup Carnaroli rice or Arborio rice Add onions. Stir well for two minutes.2 teaspoons Stellino Rub Add parsley. Stir well and cook for one minute.4 cups hot shrimp fumet Add saffron. Stir well and cook for one minute.2 tablespoons butter, softenedAdd shrimp. Stir well for about two minutes, until they turn pink. Stellino Rub Add rice. Stir gently for one minute.1 tablespoon onion powder Add Stellino Rub.1 tablespoon garlic powder Add half a cup of the hot shrimp fumet. Stir well until most of the 1 tablespoon paprika liquid is absorbed by the rice.1 tablespoon salt Continue adding the fumet, half a cup at a time, until all of it is 1 tablespoon pepper added and absorbed by the rice. This should take about 30 minutes.Add softened butter. Turn off the heat and mix well until all the butter is absorbed.The risotto is ready to be served.Click on the video below to watch my step-by-step instructional video onpreparing Saffron Risotto with Shrimp.Or listen to theaudio recipe by Nickby clicking here.32'