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  • Saffron Risotto With Grilled Shrimp

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    Saffron Risotto With Grilled Shrimp
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 Tbsp. unsalted butter divided
    • 3 Tbsp. extra-virgin extra virgin olive oil divided
    • 1 tsp chopped garlic
    • 1 tsp chopped shallots
    • 1/2 c. arborio rice
    • 1 pch saffron threads
    • 1/4 c. dry white wine
    • 1 c. warm chicken stock - (to 1 1/2)
    • 1/4 c. freshly-grated Parmesan cheese
    •     Kosher salt to taste
    •     Freshly-grnd white pepper to taste
    • 8 lrg peeled deveined shrimp halved
    •     lengthwise
    • 1/2 tsp fresh lemon juice
    •     Chopped fresh parsley leaves

    Directions

    1. To cook rice: In medium saucepan, heat 2 Tbsp. butter and 2 Tbsp. oil. Add in garlic and shallots. Saute/fry till soft. (Don't brown.) Add in rice and saffron. Saute/fry till well coated with oil. Deglaze pan with wine. Reduce till almost dry.
    2. Using 4-oz ladle, add in 1 ladle of boiling stock to rice. Stir over medium heat till stock is absorbed and rice is almost dry. Add in another ladle of stock. Repeat procedure till all stock has been added or possibly just till rice is tender but still hard. (It should be moist and creamy but not runny.) Remove from heat. Stir in remaining 4 Tbsp. butter and Parmesan cheese. Season with salt and pepper. Add in more stock if necessary.
    3. To grill shrimp: Season shrimp with 1 Tbsp. oil, salt and pepper. Grill just till done. Sprinkle with lemon juice and parsley.
    4. To serve: Divide saffron risotto between 2 hot serving plates. Top each with half of grilled shrimp. Serve immediately.
    5. This recipe yields 2 servings.
    6. Comments: Instead of adding the shrimp to the risotto, adding them on top makes the dish look prettier and adds different flavors.

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