2 C. Chicken Stock
4oz. Clam Juice
1 tsp. Saffron Threads, crumbled
1 lg. Onion, chopped
2 Cloves Garlic, minced
11/2 C. Arborio rice
Red Bell Pepper
1/4 lb. Medium Shrimp, shelled and cleaned.

Preheat oven to 450*F. Put the bell pepper on a baking sheet and roast until bell pepper skin is blackened. Halve the pepper over a plate to collect the juice. Pull off the stalk and scrape out the seeds. Slice pepper into thin strips. Meanwhile, in medium saucepan, add a little stock and sauté onion and garlic over medium heat until onion is soft and translucent. Add rice and stir. Add clam juice, stock and saffron thread and stir. Bring to a simmer. Cover and allow to simmer for 15 minutes (or until liquid is absorbed). Spread shrimp over top of rice. Cover and let cook 5 minutes more, or until shrimp is pink and cooked through. Stir in red pepper strips and heat another minute more before serving.