Shrimp and Saffron Risotto

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This is the best risotto I've ever eaten, hands down. The only reason I'm rating it 4 stars instead of 5 is because the recipe itself is full of mistakes, which didn't bother me but could be problematic for a new cook. If you've never made risotto before, refer to another recipe for technique, because no, you will not incorporate all of the liquid in 3 minutes!

Halved the recipe but still used 4 cups of broth, 1/2lb shrimp, and substituted homemade oven-dried tomatoes for the raw ones. Basically disregarded the recipe instructions altogether, made a proper risotto, then stirred in the shrimp (cooked, tomatoes, Essence - warmed through, then stirred in cheese and green onions. BRILLIANT!

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I followed recipe almost...except for adding cheese - that's heresy with fish and seafood.