Sweet Corn risotto with seared chili crisp shrimp - TK

Ingredients

• 1 cup jasmine rice
• 4-5 threads saffron (optional)
• 3 cups chicken or vegetable broth (kept warm)
• 1 Tablespoon olive oil
• 2 Tablespoons butter (divided)
• 1 small onion or 2 shallots, finely diced
• 2 cloves garlic, minced
• 1 cup fresh or frozen corn kernels
• ½ cup dry white wine (optional, can use extra broth)
• Sea salt and freshly ground black pepper, to taste
• Optional Fresh herbs for garnish (parsley, basil, or chives)
• For the shrimp:
• 1 lb large shrimp, peeled and deveined
• 1 Tablespoon neutral oil (like avocado)
• 2–3 teaspoons chili crisp (adjust to your spice level)
• Pinch of sea salt