Creamy Saffron and Shrimp Risotto

Instructions

1. 1
   Heat the seafood broth in a separate pot, bring it to a gentle boil, add the saffron strands to release their color and aroma, and keep it warm over low heat.
2. 2
   Season the cleaned shrimp with a little salt and pepper.
3. 3
   In a large skillet or heavy-bottomed saucepan, heat a tablespoon of olive oil over medium-high heat and sear the shrimp quickly (about 1 minute per side) just until they turn pink. Remove them and reserve them on a plate.
4. 4
   Lower the heat to medium, add the remaining tablespoon of oil to the same saucepan and sauté the finely chopped onion, scraping the bottom to take advantage of the flavor of the shrimp. Cook until translucent.
5. 5
   Add the chopped garlic and arborio rice, toasting the grains, stirring constantly, for about 2 minutes until the edges look slightly transparent.
6. 6
   Pour in the white wine and stir constantly until the liquid and alcohol have almost completely evaporated.
7. 7
   Begin cooking by adding the hot saffron broth, one ladle at a time. Stir the rice frequently and wait for it to absorb most of the liquid before adding the next ladleful.
8. 8
   Repeat the process for about 16 to 18 minutes, until the rice is almost 'al dente' (creamy on the outside but slightly firm in the center).
9. 9
   Add the sealed shrimp along with any juices they have released to the plate and cook for 2 more minutes.
10. 10
    Remove the saucepan from the heat completely.
11. 11
    Add the very cold butter and stir vigorously (mantecatura) to create a rich, shiny, silky emulsion.
12. 12
    Let it rest covered for 2 minutes and serve immediately.