International
Saffron Risotto with Shrimp
⏱ 40 minutes
🍽 4 people
👁 11 views
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
- 1 pound large shrimp, peeled and deveined
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Preparation Steps
- Heat the olive oil in a large saucepan over medium heat and cook the onion until translucent.
- Add the garlic and cook for 1 minute, until fragrant.
- Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
- Add the white wine and cook until the liquid is almost completely absorbed.
- Add 1/2 cup of warmed broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed. Repeat this process until all the broth is used.
- Stir in the soaked saffron threads and their liquid, and cook for 1 minute.
- Add the shrimp to the rice and cook, stirring occasionally, until they are pink and cooked through.
- Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately, garnished with chopped parsley if desired.
