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Saffron Risotto with Shrimp, Asparagus and Artichoke
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Servings:
2 people
Author:
Lorena Salinas from Cravings Journal
Prep Time:
1 hour
Cook Time:
30 minutes
Total Time:
1 hour, 30 minutes
Course:
Main Course
Main
Cuisine:
Medium
🧂 Ingredients
50 g
carrot
peeled and cut into medium pieces
50 g
celery
in medium pieces
50 g
yellow onion
in medium pieces
1
bayleaf
3 litres
water
150 g
raw shrimp
peeled and deveined
6
artichoke bottoms
ideally fresh or frozen, cut in quarters
10
asparagus
unsalted butter
Olive oil
Juice from 1/2 lemon
Olive oil
100 g
yellow onion
finely chopped
175 g
arborio rice
100 ml
white wine
pinch
saffron
30 g
parmesan cheese
freshly grated. I used Grana Padano.
Salt and pepper to taste
10 g
unsalted butter
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Instructions
1
Place everything in a large pot and let it simmer for 30min (start counting from
the moment it breaks into a boil).
2
Pass through a colander and keep the stock
3
Remove the lower fibrous part of the asparagus. Boil water in a pot with a
tablespoon of salt. When it starts to boil vigorously add the asparagus. Let
them boil for 1 minute and then stop the cooking process by placing them in icy
water for a couple of minutes
4
Discard the water from the asparagus and replace with fresh water. Add the juice
from half a lemon and the artichoke bottoms. Bring the water to a boil and let
them cook until you can easily go through the artichoke bottoms with a knife
easily. Remove them from the cooking liquid and reserve.
5
When the risotto is a couple minutes away from being ready add a bit of butter
and olive oil on a pan over high heat and add the asparagus and artichokes.
Leave them still for a minute so they become golden and then turn them around.
Repeat until they're fully golden and remove.
6
Add more butter and olive oil and repeat the process with the shrimp. They only
need a minute per side to be ready. Remember to leave them still on the pan so
they can go nice and golden.
7
Cook the onion in a bit of olive oil over medium heat until really soft,
translucent and sweet in smell.
8
Add the rice and saffron and stir constantly for one minute.
9
Add the white wine and let it evaporate completely.
10
Start to add the stock little by little, stirring constantly until the rice is
al dente.
11
Add the parmesan cheese to the risotto.
12
Adjust the level of salt and pepper and add more stock if needed. The
consistency should be such that if you pass a spoon down the center of the
risotto it should go back to its place easily.
13
Finish by adding the butter and mixing.
14
Serve with the artichokes, asparagus and shrimp.
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