Saffron-infused Shrimp and Parmesan Risotto

Peel and devein the shrimp, reserving the shells. In a large saucepan, heat the chicken stock and add the shrimp shells. Cover and simmer for 30 minutes.

Meanwhile, chop the shrimp into bite-sized pieces. Toss with olive oil and garlic, then cover and refrigerate.

Strain the stock and discard the shells. Keep the stock warm on low heat.

In a heavy saucepan over low heat, melt 30 grams of butter and 30 milliliters of olive oil. Add the diced shallots and cook until softened, but not browned, for about 4 minutes. Add the dry rice and stir until each grain is coated and starts to turn translucent, for about 3 minutes. Increase the heat to medium, add the white wine, stir, and simmer until mostly evaporated, for 3 to 5 minutes.

Ladle 120 milliliters of warm stock into the rice mixture and stir constantly until the stock is absorbed, for 3 to 5 minutes. Add the rosemary and saffron, then another 120 milliliters of stock, and stir until absorbed, for about 3 minutes. Repeat with about 950 milliliters of stock, for 10 to 15 minutes. Add the marinated shrimp to the remaining 240 milliliters of stock, stir for 1 minute, and pour the mixture into the rice. Cook and stir until the risotto is tender yet firm to the bite, for 6 to 8 minutes more.

Stir in the Parmesan cheese, lemon zest, red pepper flakes, and the remaining 30 grams of butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.