Make this recipe with some Italian music in the background, and you’ll be instantly transported to another time and place. My favorite show, Top Chef, always jokes that risotto is a losing recipe, but for the home chef, this is super easy and surprisingly delicious! A few simple ingredients and a little TLC at the stove top with the stirring, and voila! A gorgeous and tasty dish.
One tip in this recipe is to “refresh” the broth, if you are using store bought, by heating it with a few fresh ingredients. The saffron brings a warmth to this recipe that is deeply satisfying. Then, parmesan cheese really amps up the creamy texture. Finally, fresh herbs give a pop of color and fresh flavor at the end. Substitute vegetable broth and roasted asparagus or mushrooms if you want to make this vegetarian.
Enjoy!
Saffron Risotto with Grilled Shrimp
Equipment
- Grill Top
Ingredients
- 1 cup arborio rice
- 1 onion, chopped
- 6 tbsp butter
- 20 pieces shrimp defrosted
- 1 pinch saffron
- 1/2 tsp salt
- 3/4 cup dry white wine
- 32 oz chicken stock
Shrimp Marinade
- 1/2 cup olive oil
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 pinch saffron
- 1/4 cup lemon juice
Broth Refresh
- 1 carrot
- 1 stalk celery
- 1 bay leaf
- 1/2 onion
- 1 clove garlic
Finish and Garnish
- 1/2 cup grated parmesan cheese
- 1 bunch parsley
- 1 tsp salt
- 1 pinch pepper
Instructions
Prepare and Marinade the Shrimp
- 30-60 minutes prior to making the risotto, prepare the shrimp by removing the tails and rinsing
- Prepare a marinade in a ziplock bag by combining all the marinade ingredients and the shrimp in a ziplock bag or bowl. Refrigerate the shrimp in the marinade until ready to use.
Refresh the Broth
- Warm the broth on the stove top with the carrot, celery, garlic, onion and bay leaf.
Prepare the Risotto
- Melt the butter in a large pan and saute the onion until translucent. Don't let the onion brown.
- Add the arborio rice and toast it for 3 minutes.
- Add the wine and stir for 2 minutes on high heat or until liquid has evaporated.
- Strain the broth.
- Add 1 ladle full of broth at a time to the rice, and allow the liquid to evaporate while stirring actively over medium heat.
- Continue adding broth 1 ladle at a time while stirring and allowing liquid to evaporate each time before adding more broth.
- Add a generous pinch of saffron and stir in while you are adding the broth.
- While the rice is cooking, grill the shrimp (instructions below).
- When you have used about 3/4 of the broth, check the rice by biting into 1 grain to see how much remains dry and raw appearing inside. The grain should be nearly fully cooked through. When bitten, you should not feel the gritty, firm feel of uncooked rice in your mouth. If you do, keep adding broth and stirring, testing after each addition until it feels al dente, but not raw inside.
- When the rice seems done, remove it from the heat and mix in the parmesan cheese.
- Add 1 teaspoon salt and pepper to taste.
- Top with grilled shrimp.
- Garnish with parsley and additional parmesan cheese.
Grill the Shrimp
- Grill the shrimp on a preheated grill top until pink on each side and cooked through.
- Season with salt and pepper to taste, and sprinkle with lemon juice.
Notes
