Saffron Risotto with Shrimp
By: Chef Cindy Gilbert
Made With:
Rich, creamy saffron risotto is adorned with juicy, tender, sautéed shrimp in a comforting yet sophisticated dish versatile enough for both weeknights and special occasions.
Rich, creamy saffron risotto is adorned with juicy, tender, sautéed shrimp in a comforting yet sophisticated dish versatile enough for both weeknights and special occasions.
Key products
Instructions
Instructions
- For the Shrimp, mix white wine and saffron in a small dish; let stand 10 minutes to steep. Toss shrimp with baking soda, salt, and pepper. Refrigerate while preparing risotto.
- For the Risotto, mix saffron and lemon juice in a small bowl; set aside. Bring vegetable stock to a boil in a large saucepot. Reduce heat and maintain a gentle simmer.
- Heat olive oil in a large saucepot or Dutch oven on medium heat. Add shallots; cook until translucent, about 5 minutes. Add garlic; cook 30 seconds or until fragrant.
- Stir in rice, mixing to coat with oil. Add white wine; cook and stir until wine has been absorbed. Gradually stir in simmering stock, one ladle at a time, stirring frequently. Gradually stir in salt with each addition. Continue cooking until rice is tender with a slight bite and all liquid is absorbed, about 20 to 25 minutes.
- Stir in butter and saffron-lemon mixture. Cover and let stand while cooking shrimp.
- To finish shrimp, heat large skillet on medium heat. Melt butter in skillet. Add garlic; cook 30 seconds or until fragrant. Stir in saffron wine mixture and cook 30 seconds to reduce. Add shrimp and sauté 2 to 3 minutes per side, or just until shrimp turn pink. Remove from heat.
- To serve, spoon risotto onto serving plates or shallow bowls. Top with sautéed saffron shrimp. Serve immediately.
