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Bring the chciken stock to a boilding point and have ready at stove side. In a large skillet with a heavy botton, heat oil over low heat and saute onions in oil until translucent. |
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Add rice, stir to coat with oil and saute with onions to toast each grain, approx 8 minutes. Once toasted add white wine slowly, stirring with a wooden spoon. Add saffron. |
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Once the rice has absorbed the wine, add 1 cup chicken stock, stirring occasionally, Continue adding stock as the rice absorbs the liquid and the pot becomes dry, until all the stock is absorbed. |
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The whole process should take about 20 minutes and the risotto will be a little chewy (to your liking) and should have a creamy textur. With 2-3 minutes left and please this will depend on your stove, so don't worry too much about timing, add teh shrinp and cok until done. |
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Addd the butter, parmesan and heavy cream. Stir to comeine the ingredients and serve immediately. |
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