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cups Progresso™ chicken broth (from two 32-oz cartons)
teaspoon saffron threads
cup finely chopped shallots
cloves garlic, finely chopped
tablespoons finely chopped fresh thyme leaves
tablespoons finely chopped fresh Italian (flat-leaf) parsley
cups uncooked short-grain Arborio rice
lb uncooked medium shrimp, peeled, deveined
cup shredded Parmesan cheese (3 oz)
In microwavable bowl, microwave 1 cup of the broth and salt on High 1 minute. Stir in saffron until broth turns an orange color and salt dissolves; leave saffron threads in broth.
In 4-quart Dutch oven, heat oil over medium-high heat. Add shallots; cook 1 to 2 minutes, stirring frequently, until translucent. Add garlic, thyme and parsley; cook 30 seconds to 1 minute (do not burn garlic).
Stir in rice until coated with oil. Stir in saffron broth. Reduce heat to medium; add wine. Cook about 2 minutes or until wine is almost evaporated. Cover; simmer over medium heat 20 minutes, stirring occasionally. Continue to cook over medium heat, stirring in about 1/2 cup broth every 5 minutes until all broth has been added and mixture is creamy.
Stir in cream and shrimp. Reduce heat to medium-low; cover and cook until shrimp are pink and rice is tender. Stir in Parmesan cheese. Serve immediately.
- You might need extra chicken broth.
- If desired, substitute white onion for the shallots.
- If desired, serve with extra Parmesan cheese.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- This exquisite risotto with saffron and shrimp will be remembered by all your guests!
- 6 to 8 cups Mrs. Kostyra's Vegetable Stock, or canned low-sodium vegetable broth
- 12 littleneck clams, scrubbed
- 24 medium shrimp, peeled, deveined, cut into thirds, shells reserved
- 3 tablespoons olive oil
- 1/2 cups finely chopped shallots
- Pinch saffron threads
- 1 cup Arborio or Carnaroli rice
- 1/2 cup white wine
- 4 to 6 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese, plus more for shaving (optional)
- 1/4 cup chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
Heat stock in pan over high heat. Add clams cover. Cook until opened, 5 to 10 minutes. Using a slotted spoon, transfer clams to a bowl. Discard unopened clams. Remove clams from shells, and chop clam meat. Add shrimp shells to stock. Cover simmer 15 minutes. Pour stock through fine sieve, discarding solids and sand left in pan. Return stock to stove keep at simmer over medium heat.
Heat oil in heavy-bottomed saucepan over medium heat. Add shallots and saffron cook, stirring, until translucent. Add rice cook, stirring, until rice begins to sound like glass beads, 3 to 4 minutes.
Add wine to rice. Cook, stirring, until wine is absorbed. Using a ladle, add 3/4 cup of hot stock to rice. Using a wooden spoon, stir rice constantly, at medium speed. When rice has absorbed most but not all of the liquid and mixture is just thick enough to leave a clear wake behind the spoon when stirring, add another 3/4 cup stock.
Continue adding stock in this manner, stirring constantly, until rice is mostly translucent but still opaque and slightly crunchy in center. Add shrimp continue stirring and adding stock until rice is still al dente but not crunchy and shrimp is cooked through, about 3 minutes. As rice nears doneness, watch carefully, and add smaller amounts of liquid. The mixture should be thick enough that grains of rice are suspended in liquid about the consistency of heavy cream. It will thicken slightly when removed from heat.
Remove from heat. Stir in clams, butter, Parmesan cheese, if using, and parsley season with salt and pepper. Divide among four bowls, and grate or shave Parmesan over risotto, if desired. Serve immediately.
- 6 to 8 cups homemade or store-bought low sodium chicken broth
- 1/4 teaspoon saffron threads
- 1/2 cup pistachios, shells removed
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped (about 1 cup)
- 1 1/2 teaspoons kosher salt
- 2 cups Carnaroli or Arborio rice
- 1 cup dry white wine
- 1 pound medium shrimp, peeled and deviened
- 1 tablespoon butter
- ½ cup grated Grana Padano or Parmigiano-Reggiano (about 1 ounce)
- 2 pounds large shrimp in their shells
- 6 cups chicken stock
- 4 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 4 tablespoons butter, divided
- 2 (12 ounce) packages Arborio rice
- 2 large shallots, diced
- ½ cup dry white wine
- 1 tablespoon chopped fresh rosemary
- 6 saffron threads, crumbled
- 2 cups grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 teaspoon red pepper flakes
Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes.
Chop shrimp into bite-sized morsels. Toss with olive oil and garlic cover and refrigerate.
Strain stock and discard shells. Keep warm on low heat.
Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
Ladle 1/2 cup of warm stock into the rice mixture stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.
Saffron and Shrimp Risotto
I have found it really difficult to blog regularly the last few weeks and I apologise – this little thing called ‘work’ seems to be taking up most of my free time, and the rest of my free time, is occupied by day dreaming, researching, and talking about a little matter of my our ‘wedding’.
However I had the day off today (I love getting both US and Mexican holidays!) and ‘C’ is out of town, so I have no distractions and had the perfect opportunity to send a little love to my blog.
A few days ago, I saw this amazing looking saffron risotto on one of the blogs that I follow called Eating Deliciously, and the minute I saw it I just knew I had to make it, and as C was out of town I thought this would be the ideal time to do so. As I may have mentioned a few times previously *ahem* I love my rice dishes, but C is rather indifferent to rice as he is more of a potato man (a true Peruvian at heart!). Although he does eat rice, and has enjoyed the few risottos I have made in the past – I feel that I can never really relax and enjoy my risotto when he is around, as I feel he is judging me when I have my massive bowl of risotto and he has a couple to tablespoons!!
Anyway I digress, back to Eating Deliciously. As I mentioned it’s a super cute blog that I have been following recently, and really enjoy – I think every recipe that I have seen on it I have either wanted to make or eat myself, and then I saw this Saffron Risotto and it was love! Here you can find the original post: http://eatingdeliciously.blogspot.com/2011/11/saffron-risotto.html
I wanted to make this risotto a bit more of a rounded meal with some protein and vegetables – and the outcome with excellent..if I do say so myself :) As usual when I make risotto I follow Jamies Oliver’s basic recipe and tweak it depending on what I fancy, but I have really found that it has been the fail safe way of making excellent creamy risottos.
Saffron and Shrimp Risotto
- 4 cups vegetable stock (I used one vegetable stock cube)
- ¼ tsp saffron
- 1-2 tbsp Olive oil
- 1 small leek, thinly sliced
- 1 cup Arborio rice
- 1-2 glasses of wine
- 3-4 cloves garlic, minced
- 2 handful of frozen shrimp, thawed
- ½ cup frozen peas
- 2 handful parmesan cheese
- Generous portion of chopped parsley
In a saucepan heat the stock until it comes to a boil, turn the heat off and stir in the saffron.
In a separate saucepan (I used Lola my tursty La creuset which worked fabulously) heat the olive oil, and then throw in the leek and garlic and fry for a few minutes.
Add the rice and stir continuously until the rice becomes translucent, but make sure it doesn’t burn. Then pour in the glass or two of wine (this is when it starts to smell fantastic!)
Once the wine is absorbed, ladle in the warm stock one ladle at a time. Continuously stir the risotto (the stirring ensures you massage out all the starch so that it becomes creamy) until the liquid is absorbed. Continue this process until the rice is very tender and soft. (I used the entire 4 cups)
Then add the prawns and peas and stir them in until they become thoroughly warmed through. Turn off the heat, throw in the parmesan and parsley and then mix it all together.
Put a lid on the saucepan and let it rest for a few minutes (now you have time to do all your dishes before you eat)
Saffron-Shrimp Risotto - Recipes
Saffron Risotto with Shrimp
Thanks to modern shipping, you can find decent shrimp in the seafood section of supermarkets year 'round. But, loving to cook with the seasons as I do, right now I'm enjoying the fact that they're in peak supply.
One of my favorite ways to serve shrimp is on top of risotto, the classic rice dish from Milan, Italy.
Years ago, nobody would have thought to cook risotto at home, enjoying it only when they dined at upscale Italian restaurants. The chewy short-grain rice suspended in a creamy sauce seemed almost magical, a world removed from steamed rice.
These days, risotto at home seems almost as common as pasta.
Cooks everywhere have discovered that making it successfully is simply a matter of having the right ingredients, adding good broth and seasonings, and stirring, stirring, stirring.
Great risotto depends on using short-grained rice such as Arborio, the best-known risotto variety, or the less familiar but equally good Carnaroli or Vialone Nano. You'll find Arborio in many supermarkets, and all three are common to the shelves of Italian delis and gourmet shops. What sets them apart is their abundant surface starch, which, while they cook to the desired chewy texture, dissolves and thickens the cooking liquid.
Apart from a little white wine to kick off the cooking, the main liquid in risotto is stock or broth. Restaurant chefs will usually use freshly made stock. For home cooking, though, just look for good organic store-bought broth, preferably with low sodium content. If you have some extra time, enrich its flavor beforehand by simmering it for half an hour or so with some chopped carrots, celery, onion, and a sprig of thyme.
Speaking of flavorings, authentic risottos also include a pinch of saffron, the exotic spice that gives it a brilliant yellow color and intoxicating perfume. Yes, it's expensive. But a little of those saffron threads, as they're called, goes a long way. It's a kitchen investment worth making.
Then there's the cooking. For the best results, stir diligently, adding broth bit by bit, a process that helps dissolve the surface starch and coaxes the rice to just the right tender but still slightly chewy texture.
Finally, be sure that everyone is ready to eat when the risotto is done, as the dish is best enjoyed freshly made. That's why quick-cooking shrimp are such a perfect topping, though you could also serve the risotto with grilled chicken breast or slowly braised meats like the veal osso bucco for which risotto is a traditional accompaniment.
Once you've made your first batch, you'll feel perfectly comfortable. And you'll have mastered a dish that you can enjoy again and again, from shrimp season well into the colder months of fall and winter.
Saffron Risotto with Shrimp Recipe
1 to 1-1/2 cups low sodium organic chicken broth, hot
6 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
1 teaspoon minced shallots
1/4 cup freshly grated Parmesan cheese
Freshly ground white pepper
8 large fresh shrimp, peeled, deveined, and halved lengthwise
Minced fresh parsley leaves, for garnish
In a small saucepan, bring the chicken broth to a boil over medium-high heat. Reduce the heat to very low, cover, and keep hot.
Put 2 tablespoons each of the butter and olive oil in a medium saucepan over medium heat. When the butter has melted, add the garlic and shallots and saute, stirring frequently with a wooden spoon, until soft but not yet browned, about 3 minutes.
Add the rice and saffron and saute, stirring, until the rice grains are well coated, about 1 minute. Add the wine and boil it, stirring continuously, until it has been almost completely absorbed by the rice, about 3 minutes.
Using a ladle, add about 1/2 cup of the hot broth to the rice. Still over medium heat, stir continuously until the broth has been absorbed and the rice looks almost dry, about 3 minutes. Add another ladleful and repeat the procedure, stirring after each addition until it has been absorbed, continuing just until most of the broth has been used and the rice is tender but still chewy, surrounded by a creamy but not runny sauce.
Remove the pan from the heat and stir in the remaining butter and the Parmesan cheese. Season to taste with salt and white pepper and, if the risotto seems a little dry, stir in the last of the broth.
Immediately heat the remaining olive oil in a skillet over medium-high heat. Season the shrimp with salt and white pepper and saute them until they turn white and firm, 2 to 3 minutes. Sprinkle them with lemon juice.
Spoon the risotto to form beds on 2 serving plates and arrange the shrimp attractively on top. Garnish with parsley and serve immediately.