Saffron Shrimp Risotto with Chantelle Mushrooms

Step 1: In a saucepan, heat the chicken broth and keep it warm over low heat.

Step 2: In a large skillet, heat olive oil over medium heat, add finely chopped onion and garlic, sauté until translucent.

Step 3: Stir in arborio rice and cook for 2-3 minutes until the grains are coated and slightly toasted.

Step 4: Add the dry white wine and simmer until absorbed, stirring frequently.

Step 5: Gradually add warm chicken broth, one ladle at a time, stirring continuously until each ladle is absorbed before adding more.

Step 6: After about 15 minutes, stir in the saffron, and add the Chantelle mushrooms, cooking until the rice is al dente.

Step 7: Finally, remove from heat, stir in butter and parmesan cheese until creamy and fully combined.

Step 8: Serve garnished with fresh parsley and additional parmesan cheese if desired.