Saffron Shrimp Arborio Risotto (Printer-Friendly)
Aromatic saffron, tender shrimp, creamy Arborio, and zesty lemon bring vibrant luxury in this golden Italian classic.
# What You’ll Need to Cook:
→ Main
01 -
320 g Arborio rice
02 -
800 ml chicken or seafood stock
03 -
500 g large shrimp, peeled and deveined
04 -
1 small onion or 2 shallots, finely chopped
05 -
2 cloves garlic, minced
06 -
1 pinch saffron threads
07 -
60 ml dry white wine
08 -
40 g unsalted butter
09 -
2 tablespoons extra virgin olive oil
10 -
60 g Parmesan cheese, freshly grated
11 -
1 lemon, zested and juiced
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
→ Optional garnishes
14 -
Fresh parsley, chopped
15 -
Shelled pistachios, chopped
16 -
Fresh or blanched peas
17 -
Asparagus tips, lightly steamed
# Steps to Prepare:
01 -
Gently heat the chicken or seafood stock in a saucepan over low heat. Add the saffron threads and keep warm to develop color and aroma.
02 -
In a large pan, heat olive oil and 20 g butter over medium flame. Add the chopped onion or shallots and sauté until translucent. Incorporate the minced garlic and cook for 1 minute until aromatic.
03 -
Add Arborio rice and stir for 2-3 minutes to coat the grains. Pour in the dry white wine, stirring until mostly evaporated.
04 -
Add a ladle of saffron-infused stock at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for approximately 15 minutes, or until the rice is al dente and creamy.
05 -
While rice simmers, heat remaining olive oil or butter in a separate pan. Sear shrimp for 2-3 minutes per side until pink and just cooked through. Season with salt, pepper, and a squeeze of lemon.
06 -
Fold cooked shrimp into the risotto. Stir in grated Parmesan, the lemon zest and juice, and half the chopped parsley. Adjust salt and pepper to taste.
07 -
Spoon risotto into warm bowls. Garnish with more parsley, pistachios, peas, and asparagus if desired. Serve immediately.
# Extra Cooking Tips:
01 -
For a silkier texture, stir risotto continuously; gradual stock addition helps control doneness and ensures creaminess.
02 -
Use high-quality saffron for the best color and aroma, infusing it in the stock optimizes flavor release.