Shrimp And Saffron Risotto


This is one of my favorite simple delicious dishes!

INGREDIENTS
3/4 pound of cleaned shrimp, cut into bite-size pieces
1 and 1/2 cups of carnaroli rice
one quart fish stock, diluted with water into about 1 and 1/2 quarts total
half a white onion, diced
fuckeloade of garlic, diced
thyme
red pepper flakes
fresh-ground black pepper
salt
pinch saffron threads
olive oil
chopped basil
3/4 cup white wine
half-cup grated parmigiano reggiano

IMG_3472

Sautee the shrimp in olive until they are just barely done, and then reserve.

IMG_3473

Sautee the onions and garlic on low with thyme, red pepper, and black pepper until very soft.

IMG_3474

Add the rice and sautee until the rice is fully coated with oil and is smelling toasty.

IMG_3475

Turn the heat up to medium-to-medium-high, add the saffron threads, crushing them in your fingers, and deglaze with the white wine. If the threads are not very dry and crushable, then toast them ahead of time in a dry hot pan.

IMG_3476

Cook in the usual way, adding ladles of simmering fish broth one-at-a-time, stirring well and scraping rice off the bottom of the pan, and then allowing each ladle to cook in without stirring so that the rice cooks onto the bottom of the pan. This repeated process of cooking the rice onto the bottom of the pan and scraping it off releases starch from the grains and thickens the risotto.h

IMG_3477

When the risotto is done (should be about 18 minutes of broth-ladling), turn off the heat, add one more ladle of broth and stir well, and add the shrimp, cheese, and basil. Stir well and cover to rest for a few minutes.

IMG_3478

Done!

IMG_3479

Plate, sprinkle, grate, and eatte!

Comments

  1. Nice Ogress says

    Wait, when did you add in the saffron? With the other spices? Later? Earlier?

    I’ve never been able to get saffron to work right. It either disappears entirely or just adds little blotches of color and no flavor. :(

  2. says

    Sorry. Edited to say that I added the saffron just before deglazing with the wine. The key with the saffron threads is to crush them in your fingers as you add them. If the threads are not very dry and crushable, then toast them ahead of time in a dry hot pan.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>