shrimp risotto with saffon and peas

How To Make shrimp risotto with saffon and peas

• 1

  warm the seafood stock in a small pot. Keep warm.
• 2

  Heat the butter in a skillet. Add the shallots and rice and cook about 4 to 6 minutes. Add the garlic and cook another minute. Add the wine and sitr it in and let mostly evaporate.
• 3

  Add two ladles of seafood stock and saffron. Keep stirring and ladleling in the seafood stock until the rice is al dente and tender. About 25 minutes.
• 4

  Stir in the shrimp and peas with the last ladle of stock and cook 3 more minutes until shrimp is cooked.
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