Shrimp & Saffron Risotto
Boil 6 cups of chicken broth in a large stock pot. As it the chicken broth is boiling, add 1/2 tsp. turmeric, 1/2 tsp. paprika, & a squeeze of 1/2 a lemon
Meanwhile, saute onion until almost browned. Add 1 clove of minced garlic for fragrance.
Add rice and toss to coat; once coated, add 1 cup of white wine and toss until absorbed.
Slowly add in chicken broth, approximately 1 cup at time. Continue to add in chicken broth as it absorbs and thickens.
As the risotto is being made, melt butter and saute shrimp for, approximately, 1-2 minutes per side.
Combine the risotto and shrimp; add freshly grated Parmesan cheese, squeeze of 1/2 a lemon, and garnish with parsley.