I got this out of the New Professional Chef and it's delicious. The photo shows large shrimp, but the recipe calls for minced shrimp, which makes it more cohesive and maybe a little more sophisticated.

• 2 cloves Garlic, minced
• 4 oz. Onion, minced
• 3 oz. Butter
  • Saute
• 14 oz Arborio Rice
  • Add, coat with butter
• 5 cups Chicken Stock
  • Add first 1/3, stir until absorbed
• 2 Bay Leaves
• Pinch Saffron Threads, crushed
  • Add w/2nd third of stock, stir until absorbed
  • Add remaining stock, stir until absorbed
• 2 TBSP Parsley, minced
• 2 oz. Parmesan, grated
• 10 oz. Shrimp, diced and sauteed
• S&P to taste
  • Add and serve