Lucy's Shrimp with Saffron Risotto

3  cups		Swanson Fat Free Chicken Broth - 33% Less Sodium
1  tablespoon		Unsalted Butter
1/2  cup		Arborio Rice
1/4  teaspoon		Saffron Powder
2		Garlic Cloves - Fresh
2  tablespoons		Fresh Shallots
1/4  cup		Kraft Shredded Parmesan Cheese
2  teaspoons		Natural Oils Extra Virgin Olive Oil
16		Shrimp - Raw,s Medium
1  serving		Phillips Blackening Seasoning

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Heat chicken broth with saffron until simmering. Cover and keep on low heat until needed.
Melt butter over medium high heat and saute chopped shallots until translucent (do not burn). Add arborio rice and heat stirring constantly until rice takes on slightly golden color and toasted aroma, approximately 2-3 minutes. Again, adjust heat as needed to keep from burning.
Add one cup of heated chicken broth and crushed garlic and stir until all liquid is absorbed. Ladle in another cup of broth and continue stirring and added broth one cup of broth at a time as it is absorbed. It should take approximately 25 minutes to cook and be al dente (not mushy). Stir in parmesan at the end.
For the shrimp, heat olive oil in pan over medium high heat with crushed red pepper. Toss peeled deveined shrimp with blackening seasoning and transfer to pan. Cook shrimp a couple of minutes, max, on both sides. Once shrimp turns pink and opaque, remove from heat to avoid over cooking.
Serve 10 shrimp over 1 cup of cooked risotto.
Enjoy