Saffron Shrimp Risotto

Serves 8 as a side course, 4 as main course
1 lb. Peeled and deveined raw shrimp - tails removed
2 c. Arborio rice
2 32 oz. Containers of chicken broth or stock – warmed
1 c. White wine - Chardonnay
3 Tbl. Butter
2 Tbl. Olive Oil
1 Shallot – peeled and minced
2 Cloves of garlic – peeled and minced
1 Pinch saffron
8 oz. Parmesan cheese – grated
3 Tbl. Fresh Parsley - chopped
Directions:
Keep shrimp cold until ready to add to the risotto.
Put broth in saucepan and keep warm while cooking risotto.
In another 4 quart sauce pan, add butter, olive oil, shallot and garlic and sauté until garlic is fragrant, but not browned over medium-high heat. .
Add rice and sauté until rice is opaque (solid white, but not browned)
Add wine and turn up to high heat and cook until wine is nearly evaporated.
Add saffron and 1/4 chicken stock to cover the rice and reduce heat to medium-high.
Cook and stir frequently until broth is evaporated. Repeat adding broth and cooking down until rice is al dented (still firm in middle, but not crunchy). About 2 more times (3 times all together). You may have some broth left.
When rice is al dente, reduce heat to low, add shrimp, cheese and parsley and stir until thoroughly mixed.
Turn off heat. Cover with a lid and let stand for 5 minutes before serving.

Note: The heat from the rice should cook the shrimp, but check to ensure shrimp are completely pink and no gray is showing and cooked through (flesh will be opaque (white) and not translucent (clearish).
You do not need to constantly stir the rice while cooking, but stirring releases the starches from the rice producing a creamier, richer dish.