Shrimp Risotto Recipe

1. Prep: pat shrimp dry, season with salt and pepper; warm stock in a saucepan and keep at a gentle simmer. Crush saffron threads with a pinch of sugar (optional) and steep in 2 tablespoons hot stock to release color and aroma.

2. Sauté aromatics: in a large wide skillet or sauté pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30-60 seconds.

3. Cook shrimp: add shrimp to pan and sear until just pink on both sides, about 1-2 minutes total. Remove shrimp from pan and set aside to prevent overcooking.

4. Toast rice: in the same pan, add a touch more oil if needed and stir in Arborio rice. Cook until the edges become translucent, about 1-2 minutes.

5. Deglaze with wine: pour in white wine, cook, stirring, until mostly absorbed.

6. Make saffron stock: whisk the saffron infusion (and any steeped saffron liquid) back into the remaining stock. Keep warm.

7. Add stock gradually: add warm saffron-infused stock to the rice, one ladle at a time, stirring constantly. Wait until nearly absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 18-20 minutes.

8. Incorporate nduja: stir in nduja and blend evenly into the risotto as it cooks, cooking for another 2-3 minutes to release its flavors.

9. Finish: lower heat, stir in butter and grated parmesan until creamy and glossy. Fold in the cooked shrimp, chopped basil, and lemon zest (if using). Adjust salt and pepper to taste.

10. Serve: remove from heat, let rest for 1-2 minutes, then portion into bowls and garnish with additional basil and parmesan as desired.