Sunday, August 15, 2010

Saffron Risotto with Shrimp and Peas


I've been cooking for what seems like forever, however I didn't make my first risotto until a little over a year ago; actually April 6, 2009. I had been so terrified of screwing it up that I never wanted to try. When preparing risotto, there's a delicate balance between creamy and al dente, and glue. Fortunately the glue stage can only happen if you aren't paying attention. Risotto takes some babying, but all of that stirring is worth it. Once you make a basic risotto, the additions are endless!

In searching through my cabinets looking for inspiration for dinner, I saw saffron and Arborio rice. It was then that I decided to give a wink and nudge to paella. I flavored the risotto with a pinch of saffron and homemade seafood stock. The last 5 minutes of cooking, I threw in some shrimp and a handful of frozen peas. Overall, this dish was amazing. The flavors were complex and the risotto was creamy while the shrimp and peas gave it a nice crunch.

Saffron Risotto with Shrimp and Peas - serves 3-4

4 tbsp unsalted butter
2 tbsp olive oil
1/2 small yellow onion, small dice
2 cloves garlic, minced
1/2 tsp saffron
1 1/2 cups Arborio rice
1/2 cup white wine
6 cups hot seafood stock - this is a great recipe
1/2lb 31-40 shrimp, peeled and deveined
1 cup frozen peas
2 tbsp parmesan cheese

Begin by heating 2 tbsp of butter and olive oil over medium heat in a heavy bottom pot. Add the onion and garlic; sweat for 3 minutes or until translucent. Add the saffron threads and cook for an additional 1 minute. Stir in the Arborio rice and cook until it is pale golden; about 2 minutes.

Add wine stirring constantly until it is absorbed. Add ½ cup stock to the rice, stirring continuously until it has been absorbed. Continue to add ½ cup stock to the rice at a time, stirring nearly constantly until the liquid is absorbed and the rice is al dente; about 22 minutes.

When rice is al dente, stir in shrimp and peas and cook until the shrimp are opaque; about 3-4 minutes. Finish the risotto by stirring in the remaining butter and parmesan cheese.


Looking for a basic risotto recipe? Check out this recipe for Asparagus Risotto

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