Shrimp and saffron risotto is a refined and fragrant first course, perfect for special occasions and Christmas holidays, with few but quality ingredients to make this dish even more special. I used Flora Classic rice.
The delicate aroma of shrimp perfectly blends with the intense taste of saffron, creating a creamy and flavorful risotto. Prepared with fresh and quality ingredients, this risotto becomes a sensory experience that evokes the scent of the sea and the warmth of spices.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
Ingredients
- 11 oz Flora Classic Rice
- 1.1 lbs shrimp
- 1 qt broth
- 1 packet saffron
- 3.5 tbsp butter
- Half glass white wine
- 1 tbsp chopped parsley
- 1 clove garlic
- to taste pink peppercorns
- to taste salt
Steps
Making this shrimp and saffron risotto is easier than you think.
First, prepare a fish broth with the shrimp.
Remove the heads from the tails, leaving 4 whole for the final decoration.
In a pot, sauté the heads with a dash of oil for a few minutes, then add water and let it simmer for about 30 minutes. Strain the broth and keep it warm.In a pan, add a dash of oil, the crushed garlic, and parsley, then also add the tails and the four whole shrimp.
Sauté for a few minutes and deglaze with white wine.In a separate pan, add the rice and let it toast for a few minutes, stirring. Gradually start adding the hot broth, one ladle at a time, stirring continuously and waiting for the liquid to be absorbed before adding more. Halfway through cooking, dissolve the saffron in a ladle of broth and add it to the risotto, continuing to stir. In the last few minutes of cooking, add the shrimp tails with their sauce.
When the risotto is al dente and creamy, turn off the heat and add the chilled butter for the creaming, gently stirring until you achieve a soft and velvety consistency. Add the pink peppercorns crushed between your hands, decorate by laying a whole shrimp on top of the risotto and serve.
Your Shrimp and Saffron Risotto is ready, serve hot!
Until next time from Sapore di Arianna!
Variations
With prawns or shrimp: You can substitute the shrimp with prawns or shrimp for a more accessible yet equally delicious version.
With cream or cheese: For a richer version, add a tablespoon of fresh cream or a sprinkle of parmesan during the creaming.
Vegetarian: Omit the shrimp and prepare a vegetable broth flavored with saffron; you can add peas or zucchini for a vegetarian version.
Storage
Saffron and shrimp risotto is best consumed immediately. However, it can be stored in the refrigerator, in an airtight container, for up to 1 day. When serving, reheat it in a pan by adding some broth or water to make it creamy again.