Heat up 2 tbsp olive oil in a large saucepan over medium heat. Add the finely diced onions and a little bit SAL de IBIZA Azafrán and cook them until translucent, about 3-4 minutes. Increase the temperature to medium-high heat. Add the Arborio rice and cook for 3 minutes
Add 1/8 white wine to the saucepan and stir until whine has almost evaporated.
Meanwhile warm the chicken broth or vegetable broth with the saffron over moderate heat for 1 minute in a small pot.
Meanwhile chop the scallions (=green onions) and the red pepper into small rings.
Add only as much saffron chicken stock to the pan until it covers the rice. Stir often until the rice has absorbed the broth. Repeat this step until you used all the chicken or vegetable broth and the rice is al dente.
Cook the shrimps: Heat a medium pan over medium-high heat. Add the butter and olive oil. Stir in the garlic and some of red pepper flakes. Saute the garlic for just one minute, then add the shrimp.
Add the rest of the white wine and stir to coat the shrimp. Increase the heat and let cook for 2-3 minutes.
Turn the shrimp and cook for one more minute. Remove the pan from the heat, add a little lemon juice if you like. Season with a bit salt and freshly ground black pepper.
You can put the risotto rice into small bowls and drop them onto your plates in order to give it a nice shape.
Serve the risotto with shrimp on top and drizzled with the sauce with the red peppers from the shrimp pan.
Drizzle the chopped scallions and some pepper on top for decoration. Add another pinch of SAL de IBIZA AZAFRÁN.