Shrimp and saffron risotto is a tasty and quick-to-prepare first course, ideal to serve on Easter lunch and special occasions. An alternative to shrimp and zucchini risotto and just as simple. This recipe doesn’t even require cleaning the fish, which I personally don’t enjoy.
For this risotto, I used frozen, cleaned, and peeled shrimp, but nothing prevents you from using fresh ones or even substituting them with prawns. To add a touch of color, I used saffron, which makes this first course not only colorful but also very tasty.
Then, for the creamy finish, butter and chopped parsley are essential, which you can also substitute with chives. Preparing this risotto in the electric pressure cooker is really simple as well as quick, and this method is perfect for those who don’t have much time to spend in the kitchen. Alternatively, you can also prepare this first course with a traditional pressure cooker. If you are curious about how to prepare it, then read the recipe because the shrimp and saffron risotto will be ready in a click!
If you are interested in other pressure cooker risotto recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 448.25 (Kcal)
- Carbohydrates 67.29 (g) of which sugars 1.79 (g)
- Proteins 16.44 (g)
- Fat 10.28 (g) of which saturated 1.59 (g)of which unsaturated 0.46 (g)
- Fibers 1.33 (g)
- Sodium 1,698.53 (mg)
Indicative values for a portion of 339 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup Carnaroli rice
- 1/2 onion
- 2 tbsps extra virgin olive oil
- 5.3 oz shrimp (frozen and cleaned)
- 1/2 glass white wine
- 2.6 cups vegetable broth
- 1 packet saffron
- salt (to taste)
- chopped parsley (to taste)
Tools
- Pressure cooker electric
- Cutting board
- Knife
Steps
First, prepare a broth and keep it hot. I used vegetable broth, but you can also prepare fish broth. Then peel an onion and chop half of it. Transfer it into the pot with the oil and sauté it on low heat for a couple of minutes, stirring occasionally.
Then add the frozen shrimp and rice and toast for a few minutes on high heat. Then deglaze with white wine, letting the alcohol evaporate. Pour in the broth, the saffron packet, and adjust the salt. Stir and close the pot, moving the decompression lever to sealing. Set the pressure cook to 5 minutes.
Once the cooking time is up, activate the quick release by moving the lever to venting. Once the steam has completely escaped, open the pot and stir with butter and chopped parsley.
For preparing the risotto in a traditional pressure cooker, the procedure is the same. Sauté the chopped onion with oil in the pot. Add the frozen shrimp and rice and toast on high heat for a few minutes. Then deglaze with white wine, let the alcohol evaporate, and add the broth, saffron, and adjust the salt. Close the pot and bring it to maximum power. Cook for 4 minutes from the start of the whistle. Of course, the cooking times are indicative, and you should refer to the type of pot you have. Once the cooking time is up, gradually release the steam, open the pot, and stir with butter and parsley. Mix the risotto and serve.
Storage and tips for shrimp and saffron risotto
To maintain the creaminess of the risotto, it’s best consumed immediately after cooking. Alternatively, it can be stored in the refrigerator for one or two days in a container with a lid.
FAQ Questions and Answers for shrimp and saffron risotto
What can I substitute the shrimp with?
You can use fresh or frozen prawns. In this case, I recommend thawing them to clean them before using them in the recipe.
Can I substitute saffron with other spices?
Yes, you can use curry or turmeric as a substitute for saffron.
