Ingredients
3 tablespoons olive oil
5 garlic cloves, minced
1 shallot, minced
1 1/2 cups Arborio rice (I’ve also used long and medium-grain brown rice and it was just as delicious)
1 pinch of saffron, about 5-10 strands
1/4 cup dry white wine (sauvingon blanc or pinot grigio work)
1 1/2 cups chicken or vegetable stock
1 can (14.5 ounces) diced tomatoes, drained
3/4 pound large shrimp, peeled and de-veined, tails on or off
1 cup frozen peas, thawed
Salt and pepper to taste
Preparation
