Saffron and Shrimp Risotto

Name: Saffron and Shrimp Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters arborio rice; 59 milliliters dry white wine; 1 small onion, finely chopped; 2 ripe plum tomatoes, cut into 1/2-inch dice; 1 teaspoons saffron threads; 4 servings salt and freshly ground pepper; 454 grams shrimp, shelled and deveined, shells reserved; 2 Tbsps unsalted butter

Saffron and Shrimp Risotto might be just the Mediterranean recipe you are searching for. This recipe makes 4 servings with 461 calories, 29g of protein, and 8g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and pescatarian diet. A mixture of shrimp, butter, plum tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a small nonreactive saucepan, warm the saffron and wine over moderate heat for 1 minute. In a medium saucepan, boil the shrimp shells with 6 1/2 cups of water over high heat for 5 minutes. Strain the stock into a medium saucepan; keep hot over moderately low heat. In a large nonreactive saucepan, melt 1 1/2 tablespoons of the butter over high heat.

Ingredients you will need

Saffron

Butter

Pasta Shells

Shrimp

Stock

Water

Wine

Equipment you will use

Sauce Pan

Add the shrimp and cook, stirring, until just opaque, about 3 minutes; transfer to a plate.

Ingredients you will need

Shrimp

Add the remaining 1/2 tablespoon butter and the onion to the pan and cook over moderately high heat until the onion is translucent, about 2 minutes. Stir in the rice.

Ingredients you will need

Butter

Onion

Rice

Equipment you will use

Frying Pan

Add the saffron liquid and boil it until almost completely evaporated.

Ingredients you will need

Saffron

Add 1 cup of the hot shrimp stock or just enough to form a thin veil over the rice. Gently boil the rice, stirring, until the liquid is absorbed. Repeat this procedure, adding the hot stock 1 cup at a time, until it is all used and the rice is tender but firm.

Ingredients you will need

Stock

Rice

Add the shrimp and cook just to warm through. Fold in the tomatoes and season with salt and pepper.

Ingredients you will need

Salt And Pepper