Saffron Shrimp Risotto
Risotto Ingredients
– 1/2 white onion, diced
– 4 cloves of garlic, minced
– 200g Arborio or Carnaroli rice
– 250mL Chardonnay
– 80g butter
– 85g Pecorino Romano, finely grated
– 1.25L chicken stock
– 1/2t saffron threads
Shrimp Ingredients
– 200g shrimp
– 2T butter
– 2 cloves of garlic, minced
– 100mL Chardonnay
– 1/2 cup fresh parsley, chopped
– 1/2 lemon, juiced
– Smoked paprika and red pepper seasoning
1. Bring your chicken stock in a pot to a soft boil and add the saffron to it. Turn the heat on your pan to medium and add EVOO with the diced onion. Let it sauté until translucent and add garlic, salt and pepper. Once the garlic is fragrant, add your rice so it can toast for 5(ish) minutes. Make sure your saffron-chicken stock is kept at a simmer so it doesn’t cool down the risotto every time it’s added.
2. Deglaze the pan with your wine, let it reduce, then start adding the chicken stock on medium heat. Add it a ladle at a time, stir well and let it reduce, then add more. Do not let the rice get dry. Repeat this process until the rice is cooked through and the stock is finished.
3. Add your butter, stir, half the cheese, stir, and then the rest of the cheese, stirring it all in. Season to taste with salt and pepper.
4. Add EVOO and 2T butter to a separate pan on medium high heat. Add garlic to the pan and when fragrant, add shrimp. Toss shrimp in the butter, then deglaze with white wine.
5. Season with smoked paprika and red pepper, then add lemon juice and parsley. Remove shrimp from pan and slightly reduce drippings in pan.
6. Plate risotto and garnish with shrimp, pan drippings and extra parsley. Enjoy!!
1 Comment
Very underrated