Carnaroli Rice (eyeball to cover sautee pan bottom for 2)
olive oil
1 shallot
4 C home made chicken stock
1/2 C dry white wine
10 good looking salt water shrimp, peeled and deveined
Heavy pinch Saffron
Salt & Pepper

Sautee the minced shallot and the rice in hot oil until the rice becomes golden, adding salt & pepper. Add 1/4-1/2 C white wine, let liquid reduce, and then use HEATED home made chicken stock, to which you have added saffron, to slowly cook the rice by maintaining a low liquid level and neither boiling nor searing the rice. When it’s almost done and the rice is about soft, add the shrimp.