Instructions: To cook rice: In medium saucepan, heat 2 tablespoons butter and 2 tablespoons oil. Add garlic and shallots. Saute until soft. (Do not brown.) Add rice and saffron. Saute until well coated with oil. Deglaze pan with wine. Reduce until almost dry.

Using 4-ounce ladle, add 1 ladle of boiling stock to rice. Stir over medium heat until stock is absorbed and rice is almost dry. Add another ladle of stock. Repeat procedure until all stock has been added or just until rice is tender but still firm. (It should be moist and creamy but not runny.) Remove from heat. Stir in remaining 4 tablespoons butter and Parmesan cheese. Season with salt and pepper. Add more stock if necessary.

To grill shrimp: Season shrimp with 1 tablespoon oil, salt and pepper. Grill just until done. Sprinkle with lemon juice and parsley.

To serve: Divide saffron risotto between 2 warm serving plates. Top each with half of grilled shrimp. Serve immediately.

This recipe yields 2 servings.

Comments: Instead of adding the shrimp to the risotto, adding them on top makes the dish look prettier and adds different flavors.

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