Place the seafood, or chicken stock in a saucepan and bring to a simmer.
In a large saucepan over medium heat, heat the olive oil. Sauté the onion and garlic until soft but not colored.
Increase the temperature to high and add the wine. Reduce the wine until the pan is nearly dry.
Lower the heat, add the rice and Casina Rossa Saffron & Salt, and stir until the rice is coated with oil, for about 2 minutes.
Add 1 cup of the seafood stock and cook until absorbed. Repeat with a second cup. As the liquid is absorbed, add more stock, a half cup at a time. Each time you add stock, continue to cook and stir until all the stock is absorbed.
Stir in the honey and tarragon. Season to taste with additional Casina Rossa Saffron & Salt, and pepper.
Place a generous portion of the risotto in each serving bowl, top with 3 Salt & Pepper Shrimp and drizzle with Scallion Vinaigrette (see below).
Salt & Pepper Shrimp:
12 large shrimp, shelled and deveined
2 tablespoons extra virgin olive oil
1 teaspoon each sea salt and cracked black pepper
Using a large sauté pan over high heat, heat the olive oil until almost smoking. Toss the shrimp with salt and pepper, then sauté them very quickly, about 2 to 3 minutes.
½ large white onion, cut into large chunks
3 garlic cloves
1/3 cup white wine vinegar
1 cup extra virgin olive oil
1 teaspoon honey
sea salt and freshly ground pepper
Blanch the scallions for about 30 seconds in a pot of boiling salted water. Drain and plunge the scallions immediately in cold water. Blot dry with paper towels.
Combine the scallions, garlic, vinegar and onion in a blender and process until the mixture is a smooth puree. While the motor is running, add the oil slowly in a thin stream until it is emulsified. Add the honey and season to taste with salt and pepper.