Krista Gambacorta
Difficulty Level: moderate
If you’re looking for something that’s a little more challenging than the usual one-pot meal, this saffron risotto with shrimp recipe requires a little more attention, but nothing too difficult. That extra attention is worth it, though, as the dish looks amazing while cooking, has unbelievable flavor, and will have everybody complimenting the chef.
This recipe starts by toasting the rice first, before gradually adding warm stock so it releases starch and becomes creamy without needing heavy cream. That’s where the extra attention comes in. We don’t normally add Parmesan on top, but it’s an optional extra if you prefer. Most of the ingredients are easy to find and are most likely already in your pantry. Check out the ingredients and cooking steps below for more.
Saffron Risotto with Shrimp Recipe Ingredients
- 1 1/2 cups or Arborio or Carnaroli rice
- 1 1/2 pounds of raw shrimp, peeled and deveined
- 4 cups of seafood stock or vegetable stock, warmed
- 1/3 cup of warm water
- 1/4 teaspoon of saffron threads
- 2 tablespoons of olive oil
- 3 tablespoons of unsalted butter, divided
- 3 shallots, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon of kosher salt, plus more to taste
- 1/4 teaspoon of black pepper
- 2 tablespoons of chopped fresh parsley
- Optional: 1/4 cup of grated Parmesan for serving, though many Italian seafood risottos skip cheese
Saffron Risotto with Shrimp Recipe Instructions
- Add the saffron threads to 1/3 cup warm water. Let them sit for 10 minutes while you start the risotto.
- Heat the olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium heat.
- Add the shallots and cook for 4 minutes, until soft. Add the garlic and cook for 30 seconds.
- Add the shrimp and cook for 2 minutes per side, just until pink. Remove the shrimp and set it aside.
- Add the rice to the same pot. Stir for 2 minutes so the rice gets lightly toasted.
- Add 1 cup of warm stock and stir. Cook until most of the liquid is absorbed.
- Add the saffron water and stir it into the rice.
- Keep adding the warm stock, about 1/2 cup at a time. Stir often and let the rice absorb most of the liquid before adding more.
- After about 20 minutes, return the shrimp to the pot. Stir gently and cook for 2 more minutes, until the shrimp is heated through.
- Turn off the heat and stir in the remaining 2 tablespoons of butter. Add black pepper and parsley.
- Taste and add more salt if needed. Serve right away while creamy.