The Missing Ingredient ® Saffron, Shrimp Risotto



1 cup Arborio rice ( I use Lundbergs. Always check to see where the Arborio is manufactured to ensure no cross contamination has occurred during packaging. )

4-5 cups homemade chicken stock

½ cup dry white wine

2 shallots chopped fine approx 1/3 cup

1/4 cup thinly sliced asparagus (cut on angle) or ½ cup of fresh English peas

½ pound medium shrimp cleaned and deveined, approximately  14 pieces

1/3 cup freshly grated Parmigiano Reggiano

2 tablespoons extra virgin olive oil

1 pinch Spanish saffron (approximately  ¼ teaspoon)

-fresh ground pepper


1- Place 5 cups of homemade chicken stock in a large pot and heat over low flame .

2- Once the shock is warm, remove one cup and set aside. Drop the saffron in the cup of stock to dissolve.  Set aside.

3- Heat olive oil in  a large skillet over medium flame.

4- Add chopped shallots and stir until they are translucent.

5- Add rice and continue to stir until the mixture has absorbed the olive oil, the pan should start to appear dry, don’t brown the rice or shallots.

6- Pour in white wine, you should hear it sizzle when it hits the pan. Continue stirring until all the wine is absorbed.

7- Add the saffron infused  cup of warm stock, and continue stirring until absorbed.

8- Repeat the process, by adding  another cup of stock to rice and stir till absorbed.

9 – Add another cup of stock and the asparagus or peas. Stir until the stock is almost  absorbed. Move to a plate and set aside

10- Place the shrimp in the pan and add 2 tablespoons of stock to ensure the starch in pan doesn’t burn. Cook 2-3 minutes each side or until the shrimp turns pink. Don’t over cook them.

11- Return the rice and veggies to the pan and combine.

12- Add a cup of stock and continue stirring. Scraping the bottom of the pan to release the shrimp flavor until all stock is absorbed.

13- Taste the risotto at this point and see if you need the 5 cup of stock or if its ready.

14- Stir in the Parma and serve immediately.

Serves 2.

Note: This risotto also makes a great side dish for 4 people to accompany a meat or fish dish.


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