Looking for seafood recipes? What about a shrimp risotto with saffron? This time, I will not ramble on about  Saffron origin, but if you are curious about it, you can take a look at  WHEN CHINA MET ANCIENT GREECE

4 servings
1 1/2 cup Arborio rice
12 large shrimps
8 tablespoons extra virgin olive oil
1 large onion
1/4 cup ouzo
1 garlic clove
1/4 cup orange juice
1/4 cup lemon juice
1 large pinch of saffron
a pinch of ground garlic
Salt and pepper
2 1/2 cups water


Peel and devein the shrimps. Keep the shrimp heads. (You can also keep a whole shrimp to garnish.)
In a large skillet, heat the water over high heat. When you bring water at boiling point, add the shrimp heads and the garlic glove. Salt, pepper and add the saffron. 
Let the mix boil for 30 minutes. Then pass the stock through a fine sieve. Reduce the heat and keep the stock warm. 
Dice the onion finely.  In a pot, heat 4 tbsps. olive oil over medium heat and sauté  onion until translucent. Add rice and fry until it looks slightly translucent (about 2-3 minutes). Add ouzo stirring the rice. Once ouzo is evaporated, pour 1/4 cup shrimp stock. Gradually add all the shrimp stock, waiting every time to be absorbed before you add some more. 

In a saucepan over high heat add the rest olive oil. When oil heats enough, add shrimps. Pour the lemon and orange juice. Stir and simmer the shrimps until shrimps become orange. Season with salt, ground garlic and pepper. Add shrimps to rice and spoon the risotto into your serving dish. Serve immediately!

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