This post may contain affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
Our saffron shrimp risotto recipe is a nod to an unforgettable meal we had at the Copper Vine in New Orleans. The original dish, a creamy and saffron-rich risotto, left a lasting impression. Their recipe includes pine nuts and bottarga (salted, cured fish roe sacs), but we choice not to include those ingredients in our version which is just as equally memorable and flavorful.
Key Ingredients and Substitutions
In addition to some pantry staples you will need arborio rice, homemade shrimp stock, and shell on shrimp.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Shrimp Stock: This secret ingredient adds another level of flavor to the dish but you can use chicken or vegetable stock instead. We made our own homemade stock using shrimp shells, a mirepoix of onions, carrots, and celery, garlic, and bay leaf.
- Arborio Rice: This is our goto rice for risotto. Carnaroli or Vialone Nano are excellent alternatives.
- Shrimp: You can use “fresh” or frozen shrimp for this recipe. Large or jumbo shrimp work best, but regardless the shrimp should be cleaned and deveined with the tails removed. Save the shells for making the shrimp stock.
- Shallot: Milder than a regular onion, shallots add a delicate sweetness. A small, mild onion can be substituted.
- White Wine: To add to the depth of flavor along with giving the dish some acidity we use a little white wine to the risotto. You can leave it out if you prefer.
- Saffron Threads: The key to this recipes iconic color and flavor. There’s no direct substitute for saffron, but turmeric could mimic the color.
- Parmigiano Reggiano: Finishes the dish with a salty, umami kick. You can substitute Pecorino Romano for a slightly more intense flavor, or use parmesan, which is in the same style but aged less and with lower quality standards.
How to Make Saffron Shrimp Risotto
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
Pro-tip: Let the saffron threads steep in a bit of warm broth before adding them to the risotto. This helps to fully release the saffron’s color and flavor.
1. Shrimp Stock: After removing the shells from the shrimp rinse them well. Place the shells in a colander and rinse well under cold running water. In a large saucepan over medium heat heat the olive oil then add the onion, carrots, celery to the saucepan and sauté the aromatics, stirring occasionally, until softened and translucent, about 5 minutes. To the aromatics add the shrimp shells, garlic, bay leaf, and peppercorns and stir to combine. Continue to cook everything until the shrimp shells turn pink and fragrant, about 3-5 minutes.
To the saucepan add water and bring the mixture to a boil, then reduce heat to low and simmer for 30-45 minutes, skimming off any foam that rises to the surface. Carefully pour the stock through a fine-mesh strainer into a large bowl, pressing on the solids to extract as much flavor as possible. Discard the solids. Taste the stock and add salt to taste.
2. Saffron Risotto: In a small bowl, crumble the saffron threads and pour in 1/4 cup of the hot shrimp stock. Let it steep for 5 minutes to release its vibrant color and flavor then add it back to the larger bowl of shrimp stock. While the saffron is steeping begin cooking the risotto. In a large saucier or saucepan heat olive oil over medium heat then add the shallot, stirring occasionally, until they are softened and translucent, about 5 minutes.
To the shallots add the rice toasting it, stirring constantly, until the grains are coated with oil and opaque, about 2 minutes. Add the white wine to the saucepan and cook, stirring constantly, until the wine is absorbed, about 1 minute.
Add the warm saffron-infused stock to the rice one ladleful (about 1/2 cup) at a time. Stir constantly until each ladleful is absorbed before adding the next. This process takes about 20-25 minutes, until the rice is tender and creamy, but still with a slight bite. Once the rice is cooked, remove the pan from heat and stir in the Parmesan cheese, butter, salt, and pepper. Taste and adjust seasonings as needed.
3. Saffron Shrimp Risotto: In a medium skillet over medium heat heat olive oil then add the garlic and sauté for a few seconds until fragrant. To the skillet add the shrimp and season with paprika, salt, and pepper and cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 3-4 minutes. Spoon the risotto into two bowls and top with the cooked shrimp. Garnish with chopped fresh parsley, green onions, and chopped bacon (optional).
Make-Ahead and Storage
Make-Ahead: The risotto can be made up to two days in advance by cooking it until it is about 75% done. The shrimp stock can also be made in advance and either stored in the refrigerator or freezer. The shrimp does not take long to cook and is best cooked fresh so we don’t recommend making it in advance.
How to Store: Once cooled the risotto should be stored in an air-tight container in the refrigerator for up to 2 days. The shrimp stock should also be refrigerator or you can freeze it for up to 3 months.
How to Reheat: To reheat then risotto add it along with a ladleful of stock to a saucepan and stir constantly until it has full cooked.
Recipe Tips and Notes
- Shrimp shells make a delicious stock and can be frozen for quick additions to shrimp or seafood recipes.
- Shrimp can go from perfect to overcooked quickly so be careful. Overcooked shrimp are rubbery and chewy.
- Keep the shrimp stock warm. Adding cold stock to the risotto can lengthen the cooking time.
Frequently Asked Questions
Risotto is traditionally made from short-grain rice known for its high starch content, crucial for the dish’s signature creamy consistency. The primary varieties used include Arborio, which is widely availability and has good absorption; Carnaroli, favored by chefs for its excellent texture and firmness; and Vialone Nano, appreciated for its ability to absorb flavors while retaining a pleasing bite. Each variety contributes to the risotto’s creamy texture by releasing starch into the broth during cooking.
No, washing the rice strips off the starch which is the key element to getting that classic creamy texture.
Saffron risotto, known as Risotto alla Milanese, gets its distinctive yellow color from saffron, which is one of the world’s most expensive spices by weight. Saffron contributes not only a rich golden hue but also imparts a unique aroma and flavor to the dish.
Your risotto is done when the rice grains are tender yet still have a slight bite to them or al dente. The overall dish should have a creamy consistency that flows gently rather than being too stiff or runny. It’s all about balancing the texture of the rice with the creaminess of the liquid, achieved through constant stirring and gradual addition of broth. The final risotto should spread slightly when served on a plate, not hold a rigid shape or be too soupy.
More Shrimp Recipes to Try
Looking for more inspired comforting seafood recipes using shrimp? Try these other favorites:
- Octopus Ceviche – This recipe for ceviche combines tender baby octopus with shrimp and tilapia along with tangy lime juice, red onions, cilantro and chiles for a light and refreshing dish.
- Southern Style Shrimp and Grits with Andouille Sausage – Creamy, cheesy grits are topped with delicious shrimp and andouille sausage and is perfect for weekend brunch or a weeknight dinner.
- Shrimp Tacos with Mango Salsa – A quick and easy dinner option. Warm tortillas filled with shrimp and topped with mango salsa and creamy cilantro avocado dressing are guaranteed to be a crowd-pleaser.
Let’s Connect! If you make this recipe or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.
Saffron Shrimp Risotto
This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
Equipment
- Large Bowl
- Large Saucier (4 Quarts)
- Small Bowl
Ingredients
Shrimp Stock
- 2 cups shrimp shells
- 1 tablespoon olive oil
- 1 cup medium onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 3 garlic cloves, smashed
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 teaspoon kosher salt
- 5 cups water
Risotto
- 3 cups shrimp stock
- 1 ½ tablespoons olive oil
- 1 cup Arborio rice, uncooked
- ½ cup shallot, minced
- ½ cup white wine
- ¼ teaspoon saffron threads
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ¼ cup Parmigiano Reggiano, grated
- 1 tablespoon butter
- salt and black pepper, to taste
Saffron Shrimp Risotto
- 1 pound large or jumbo shrimp, peel and deveined
- 1 tablespoon olive oil
- 1 garlic clove, minced
- ¼ teaspoon paprika
Instructions
Shrimp Stock
- Rinse the shrimp shells. Place them in a colander and rinse well under cold running water.
- In a large saucepan or pot heat the olive oil over medium heat. Add the onion, carrots, celery to the saucepan and sauté the aromatics, stirring occasionally, until softened and translucent, about 5 minutes.
- To the saucepan add the shrimp shells, garlic, bay leaf, and peppercorns. Stir to combine and cook until the shrimp shells turn pink and fragrant, about 3-5 minutes.
- To the saucepan add the water. Bring the mixture to a boil, then reduce heat to low and simmer for 30-45 minutes, skimming off any foam that rises to the surface.
- Carefully pour the stock through a fine-mesh strainer into a large bowl, pressing on the solids to extract as much flavor as possible. Discard the solids. Taste the stock and add salt to taste.
Risotto
- In a small bowl, crumble the saffron threads and pour in 1/4 cup of the hot shrimp stock. Let it steep for 5 minutes to release its vibrant color and flavor. Add the saffron infused stock to larger bowl of shrimp stock.
- In a large saucier or saucepan heat olive oil over medium heat. Add the shallot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the rice and toast, stirring constantly, until the grains are coated with oil and opaque, about 2 minutes.
- To the shallots and rice add the white wine and cook, stirring constantly, until the wine is absorbed, about 1 minute.
- Add the saffron-infused stock to the rice one ladleful at a time. Stir constantly until each ladleful is absorbed before adding the next. This process takes about 20-25 minutes, until the rice is tender and creamy, but still with a slight bite.
- Once the rice is cooked, remove the pan from heat and stir in the Parmesan cheese, butter, salt, and pepper. Taste and adjust seasonings as needed.
Shrimp
- In a medium skillet heat olive oil over medium heat. Add the garlic sauté for a few seconds until fragrant.
- To the skillet add the shrimp and season with paprika, salt, and pepper. Cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 3-4 minutes.
Saffron Shrimp Risotto
- Spoon the risotto into two bowls and top with the cooked shrimp. Garnish with chopped fresh parsley.