Saffron Shrimp Risotto

This easy recipe for a traditional saffron risotto is paired with plump and
juicy shrimp for a really showstopping dinner party primi

Servings: 4 people

Author:

Prep Time
5 minutes

Cook Time
30 minutes

Total Time
35 minutes

Main Course Main Dish

Italian European

Rice Seafood Saffron Shellfish

Instructions

1 Heat up your pan on high. When hot reduce to medium and add the oil. Swirl to
coat the bottom. Add in the rice and stir it around. Add in the shallots and
stir those around as well.
2 When the rice has gotten nice and toasty pour in all of the Lillet (or other
fortified wine) and let steam up. Stir the pan around until it is nearly
evaporated.
3 Add a half cup of stock and mix it in, then continually add a quarter cup at a
time as the previous amount nearly evaporates until you have just a half cup
left in your bowl. Turn off the heat and add the remaining liquid.
4 Add in the butter and stir the risotto around until the butter is completely
melted and incorporated. Then add the grated cheese and stir that in as well.
5 Toss your shrimp with the seasoning blend and quickly saute (about 20-30
seconds) on high heat in butter or oil.
6 Spoon some of the saffron risotto on a plate and let it naturally spread. Top
with 5 shrimps and garnish with some parsley if you with. (I also drizzled
around a little parsley oil, but that is entirely optional if you happen to have
it on hand).