Spanish Sunset Saffron Shrimp Risotto
Indulge in the flavors of Madrid with this exquisite Spanish Sunset Saffron Shrimp Risotto. This dish combines the richness of saffron-infused risotto with the succulent taste of shrimp, creating a truly unforgettable dining experience.
Ingredients
- 1 cup Arborio rice
- 1/2 teaspoon saffron threads
- 1 pound large shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a small bowl, steep the saffron threads in 1/4 cup of warm broth for 10 minutes.
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the Arborio rice to the pan and stir to coat with the oil, cooking for 2 minutes.
- Pour in the white wine and cook until it has been absorbed by the rice.
- Begin adding the broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- After about 15 minutes, add the saffron-infused broth to the rice and continue cooking.
- Meanwhile, season the shrimp with salt and pepper, then sauté in a separate pan until pink and cooked through.
- Once the risotto is creamy and the rice is al dente, stir in the grated Parmesan cheese and adjust the seasoning if needed.
- Serve the risotto in individual bowls, topped with the sautéed shrimp.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 10g
Supplies
Large pan Small bowl Saucepan Wooden spoon
Tools
Cutting board Knife Frying pan
Serving suggestions
Serve the Spanish Sunset Saffron Shrimp Risotto with a side of crusty bread and a glass of chilled white wine for a complete dining experience.
Tips & tricks
For an extra touch of elegance, garnish the risotto with a sprinkle of fresh parsley before serving.
Cost
$25