Saffron Shrimp Risotto (Printable Version)

Creamy risotto with saffron and tender shrimp, layered with rich flavors and a touch of lemon zest.

# Everything You’ll Need:

→ Grains

01 - 7 oz Arborio rice

→ Seafood

02 - 9 oz peeled, deveined shrimp

→ Liquids

03 - 4 cups chicken or seafood stock
04 - 1/2 cup dry white wine

→ Aromatics

05 - 1 small onion or shallot, finely chopped
06 - 2 cloves garlic, minced

→ Fats

07 - 2 tablespoons olive oil
08 - 2 tablespoons butter

→ Cheese

09 - 1.8 oz grated Parmesan cheese

→ Seasonings

10 - Pinch of saffron threads
11 - Salt and pepper to taste
12 - Lemon zest or juice

→ Optional Garnishes

13 - Peas, asparagus, parsley, pistachios

# Steps to Cook:

01 - Warm the chicken or seafood stock over low heat and add a pinch of saffron threads. Keep the stock warm to infuse vibrant color and aroma throughout cooking.
02 - Heat olive oil and 1 tablespoon butter in a large pan over medium heat. Sauté finely chopped onion or shallot until translucent and fragrant. Add minced garlic and cook for 1 minute without browning.
03 - Add Arborio rice to the pan and cook for 2-3 minutes, stirring frequently to coat each grain in fat and lightly toast for enhanced flavor.
04 - Pour in 1/2 cup dry white wine gradually, stirring constantly until the wine mostly evaporates, imparting brightness and acidity to the rice.
05 - Add the warm saffron-infused stock one ladle at a time, stirring continuously. Allow each addition to absorb before adding more. Continue this process for approximately 15 minutes until the rice is tender yet slightly al dente.
06 - In a separate pan, sauté shrimp in olive oil or butter over medium heat until pink and opaque, about 2-3 minutes per side. Season with salt, pepper, and a squeeze of lemon juice for brightness.
07 - Gently fold the cooked shrimp into the risotto. Stir in grated Parmesan cheese, lemon zest or juice, and freshly chopped parsley. Adjust seasoning with salt and pepper as needed.
08 - Plate immediately and garnish with optional peas, asparagus, pistachios, or parsley to add texture and color.

# Extra Suggestions:

01 - Maintaining a warm stock and gradually adding it to the rice ensures a creamy, perfectly textured risotto.

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