Saffron Shrimp Risotto

Prepare the shrimp by removing their outer shells and separating them from their internal vein. Set aside the empty shells for later use.

Simmer the stock in a large saucepan and add the reserved shrimp shells; cover and let it cook for 30 minutes.

In a separate process, chop the cooked shrimp into small pieces. Mix these pieces with olive oil and minced garlic; cover and refrigerate for later use.

Strain the stock to remove the shrimp shells, then keep it warm over low heat.

Melt 2 tablespoons of butter and 2 tablespoons of olive oil in a heavy saucepan over low heat. Add sliced shallots; cook until they are softened but not browned, approximately 4 minutes. Add uncooked rice and stir until each grain is coated with the oil mixture, starting to turn translucent, about 3 minutes. Increase heat to medium.

Add wine to the saucepan and stir until it is mostly evaporated, taking about 3 to 5 minutes. Ladle in 1/2 cup of warm stock and stir constantly until it is absorbed, taking about 3 to 5 minutes. Add dried rosemary and saffron along with another 1/2 cup of warm stock; stir until it is absorbed, approximately 3 minutes. Repeat the process with about 4 more cups of stock, taking around 10 to 15 minutes. Add the marinated shrimp back into the remaining 1 cup of stock; stir for 1 minute and pour the mixture over the cooked rice. Continue cooking and stirring until the risotto is tender yet still holds its shape, taking around 6 to 8 minutes more.

Stir in Parmesan cheese, lemon zest, red pepper flakes, and the remaining 2 tablespoons of butter into the risotto. Stir until it becomes creamy. Serve immediately in warmed bowls.