Saffron Risotto with Gulf Shrimp
Risotto is one of those dishes that — while not hard to make — requires the full attention of the cook. Almost all risottos begin the same way: a bit of olive oil or butter, shallots and onions. Once the rice is added, the cook adds stock a bit at a time, stirring frequently, until the dish comes together in perfection after approximately 20–25 minutes. This version is made with very fresh gulf shrimp and saffron.
Ingredients
- 2 cups best quality Carnaroli or Arborio rice
- Salt & pepper
- Extra virgin olive oil
- ½ pound of the freshest shrimp or prawns available, peeled & deveined
- 2 shallots, finely chopped
- 1 small yellow onion, finely chopped
- 1 quart (about 4.4 cups) chicken stock
- Parmigiano Reggiano
- 2 tablespoons unsalted butter, plus more for finishing
- 1 cup dry white wine
- ½ tablespoon best quality saffron threads
Instructions
- In a large heavy-bottomed sauce pan, add the butter plus 2 tablespoons olive oil and melt over medium heat. Add the onions and shallots and sweat for 30 seconds.
- Salt the onions and shallots, lower the heat, and sweat for 1 minute. Add more oil if they start to brown — you don't want any color here.
- Add the rice to the pot and stir through for 20–30 seconds until the grains are well coated. Add the wine and saffron and turn up the heat to medium-high.
- Stir the risotto occasionally, every 20–30 seconds, never taking your eyes off it completely. Once the white wine has mostly evaporated, begin adding the chicken broth one ladle at a time.
- Keep the risotto moist and just covered with liquid. Continue stirring and ladling until the risotto is cooked through and almost al dente, approximately 16–20 minutes.
- Add the shrimp to the pot along with a generous knob of butter and Parmigiano Reggiano. Cook 2–3 minutes until cooked through, stirring constantly.
- Season to taste with salt & pepper. Serve immediately and grate more cheese over each plate.
The key to great risotto is patience and attention. Never walk away from it. Use the best quality saffron you can find — it makes all the difference in color and flavor. And always use Carnaroli rice over Arborio if you can find it; it's more forgiving and produces a creamier result.
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