Shrimp risotto

This was restaurant-quality really really good.

Original:  http://www.foodandwine.com/recipes/saffron-and-shrimp-risotto

Pretty much followed it exactly, except I made 10 cups of shrimp stock because we had so many frozen shrimp shells.  I also cook some asaparagus to cut up and put in there.

Making the shrimp stock

After I'd cooked + cut the asparagus (a little under-done)

Cooked and cut the shrimp (also a little under done)

Making the rice

Everything together!