Pour stock into a small pot with a lid and set the heat to low. When we add the broth later we don't want to interrupt the cooking process, so we'll start the warming up process at the beginning.

Place a large pan on a medium-high heat and add a third of the butter. Don't let the butter brown too quick as it'll burn.

Add the onion, the chili and the garlic into the pan and fry the ingredients until the garlic slightly brown, stirring only occasionally.

Add  the rice and fry until the rice starts to become transclucent at the tips/edges but the garlic is not brown yet, otherwise it gets bitter.

Clean the pan by adding the wine and let the alcohol evaporate a little. Goal here is to ensure nothing is sticking to the pan from the ingredients. 

Reduce the heat to medium low and add a quarter of the broth and the white fish. Mix the broth with rice mixture and then let it sit and simmer, stirring every now and then. Let simmer until most of the broth is soaked up. Start to squeeze the fish into small pieces as it cooks.

Season with safron, tumeric, lemon zest and dill.

Once most broth is mostly absorbed, add another quarter of the broth and repeat this until all the broth is used. Just before you reach your desired consistency (we prefer a creamier risotto!), mix in the parmesan.

Take the pan of the heat and cover with a lid. Place a small pan on high heat and add some olive oil. Once the oil starts to smoke, add the shrimps and fry them just around 30 seconds from each side so that they form a "C" and not an "O". If they get "O" shaped, they are overcooked. Season with some salt and chili flakes.

Serve the risotto on 3 plates and top it with the shrimps, some more saflor, dill and lemon juice from our skinless lemon.