Imagine a creamy, golden-hued risotto that transports you straight to the sun-drenched coastlines of Italy, where every bite is a symphony of rich flavors and luxurious textures. This Saffron and Shrimp Risotto isn't just a meal—it's a culinary experience that will transform your home kitchen into a gourmet restaurant. With its vibrant saffron-infused color and succulent shrimp, this dish promises to impress even the most discerning food lovers and elevate your cooking skills from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 1 lb shrimp, peeled and deveined
- 4 cups chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/4 teaspoon saffron threads
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: Arborio rice, shrimp, chicken broth, onion, garlic, white wine, saffron threads, Parmesan cheese, olive oil, salt, and pepper.
- In a small saucepan, heat the chicken broth over low heat. Keep it warm throughout the cooking process, as adding cold broth can slow down the cooking of the risotto.
- In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat. Once the oil is hot, add the finely chopped onion and sauté for about 3-4 minutes, or until the onion is translucent.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, being careful not to let it burn.
- Stir in the Arborio rice, ensuring that each grain is coated with the oil and mixed well with the onions and garlic. Toast the rice for about 2 minutes, stirring frequently.
- Pour in the white wine and stir continuously until the wine has mostly evaporated, which should take about 2-3 minutes.
- While stirring, gradually add the warm chicken broth, one ladleful at a time, allowing the rice to absorb the liquid before adding more. This process should take about 20 minutes.
- About halfway through the broth addition, sprinkle the saffron threads into the rice mixture. Stir well to ensure the saffron is evenly distributed, giving the risotto its beautiful color and flavor.
- Continue to add broth and stir until the rice is creamy and al dente, which means it should still have a slight bite to it. This can take around 18-20 minutes total.
- Once the risotto is cooked to your liking, fold in the peeled and deveined shrimp. Cook for an additional 3-5 minutes, or until the shrimp are pink and opaque.
- Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste, adjusting as necessary.
- Let the risotto sit for a minute to thicken slightly before serving. Spoon the risotto into bowls and garnish with additional Parmesan cheese if desired.
- Enjoy your delicious saffron and shrimp risotto while it's hot!
Tips
- Use authentic Arborio rice for the creamiest texture
- Keep your broth warm throughout cooking to ensure even absorption
- Stir constantly to release the rice's natural starches
- Add broth gradually—patience is key to achieving that signature risotto consistency
- Don't overcook the shrimp; they should be just pink and opaque
- Use high-quality saffron threads for the most intense flavor and color
- Let the risotto rest for a minute after cooking to allow it to thicken
- Serve immediately for the best taste and texture
- Use a wide, heavy-bottomed pan to distribute heat evenly
- Taste and adjust seasoning just before serving
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 180mg
