Shrimp Risotto

Ultra-rich, ultra-creamy risotto complemented by perfectly cooked, tender shrimp for an impressive, restaurant-quality dish that's easy to make at home!

Prep: 15

Cook: 40

Total: 55

Yield:6 servings

Equipment

Large saucepans (2)
ladle
Small bowl
Paper towels
Sheet pan

Ingredients

For the Risotto

4-5 cups chicken stock
water if needed
1 pinch saffron thread optional, see Notes
6-7 tablespoons butter divided
1 medium onion finely chopped
1 clove garlic finely chopped
1 ½ cups arborio rice uncooked, unrinsed
1 cup freshly grated parmesan cheese plus more for serving
salt to taste
black pepper to taste

For the Shrimp

1 pound shrimp peeled and deveined
1 tablespoon olive oil
¼ teaspoon salt
1 tablespoon lemon juice

Instructions

Preheat oven to 400° Fahrenheit.
In large saucepan over high heat, bring chicken stock to boil then reduce to low simmer.
Ladle small amount of chicken stock from saucepan into small bowl. Add saffron threads and set aside to infuse.
While saffron infuses, melt 5 tablespoons butter in another large saucepan. When melted, add onions, stirring frequently for 2 minutes. Add garlic and cook 1 additional minute. Note: cook only until softened, not browned.
Add rice to saucepan with onions. Stir until some grains start to pop, then add 2-3 ladles of stock, all of saffron liquid, and salt & pepper to taste. Stir over low heat until liquid has absorbed. Continue adding ladles of stock, letting liquid absorb into rice completely before adding more. Important: stir constantly to avoid sticking or burning. After 20-25 minutes, rice should be just tender and the liquid thick and creamy.
Toward end of 20-25 minute window while rice is cooking, also cook shrimp.
Roasted Shrimp: Pat shrimp dry with paper towels then scatter them evenly on sheet pan. Toss with 1 tablespoon olive oil and salt. Roast in preheated oven for 9 to 10 minutes or until just pink and only slightly curled (not in C-shape). Remove from oven and toss with lemon juice.
Sautéed Shrimp: Alternately, pat shrimp dry with paper towels then sauté in separate pan with 1 tablespoon butter or olive oil over medium-high heat, approximately 2 minutes or until just pink and only slightly curled. Remove from heat and toss with lemon juice and salt.
When rice is tender, remove saucepan from heat. Add parmesan cheese and remaining 1 tablespoon butter, stirring until butter has melted.
Stir in half of cooked shrimp. Season with salt if necessary. Portion into bowls and top with remaining shrimp and additional parmesan, if desired. Serve immediately.

Notes

Saffron: The saffron in this recipe is optional, but highly encouraged. It adds a rich flavor and gorgeous golden color to the risotto. Depending on your tastes, a pinch of saffron could be anywhere from 5 threads to 50. A little goes a long way, so I recommend keeping the amount low to not overpower the dish.

Recipe yields approximately 6 servings. Nutritional values shown are general guidelines and reflect information for 1 serving, not including additional parmesan. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

Recipe By:Cheryl Malik