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Why You'll Love This Recipe
Our Saffron Shrimp Risotto brings restaurant-quality flavor right to your kitchen. This recipe combines homemade shrimp stock with the subtle flavor of saffron. The perfect dish for those special occasions or any time you crave a gourmet meal without the reservation.
Shrimp Stock Arborio Rice Shallot White Wine Saffron Threads
Shrimp Garlic Clove Paprika Salt and Black Pepper Parmigiano Reggiano
Shrimp Stock: In a large saucepan heat the olive oil add onion, carrots, celery and sauté 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. add water and bring the mixture to a boil then strain.
Saffron: 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.
Risotto: In a large saucepan heat olive oil over medium heat then add the shallot, stirring occasionally, until they are softened and translucent. To the shallots add the rice toasting it, stirring constantly, until the grains are coated with oil and opaque. Add the white wine to the saucepan and cook, stirring constantly, until the wine is absorbed.
Risotto: 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 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.
Shrimp Saffron Risotto: Spoon the risotto into two bowls and top with the cooked shrimp. Garnish with chopped fresh parsley, green onions, and chopped bacon (optional).