Shrimp Saffron Risotto

Shrimp Saffron Risotto

I got this recipe in Newsday, January 23, 2014.  It’s for Shrimp Saffron Risotto; I’ve had mushroom, and a Vegetable Risotto, which were very good.  So when I saw this Shrimp Saffron Risotto, I thought that it might be tasty…hope you like it.

Shrimp Saffron Risotto Recipe

Shrimp Saffron Risotto

 

5 to 6 cups reduced sodium, fat-free chicken broth

1 Tbsp. olive oil

2 shallots, chopped

½ link (about1 ½ oz. cured chorizo, very thinly sliced

1 ½ cups Arborio rice

½ cup dry white wine

½ tsp. saffron threads, lightly crushed

1 lb. peeled and deveined medium shrimp

1 cup thawed frozen peas

¼ tsp. freshly ground black pepper

½ cup chopped fresh basil

 

Bring chicken broth to a boil in a saucepan; immediately reduce heat and keep warm on low.

Heat the oil in a large Dutch oven over medium heat.  Add the shallots and chorizo and cook, stirring occasionally with a wooden spoon, until the shallots soften, 3-4 minutes.  Add the rice and cook, stirring 1 minute until it is well coated.  Stir in the wine and saffron and cook, stirring constantly, 1 to 2 minutes, until the liquid is almost completely absorbed.  Add 1 cup of the hot broth and cook, stirring constantly, until the liquid is almost completely absorbed.  Continue cooking and adding broth, 1 cup at a time, stirring and allowing the liquid to be absorbed before the next addition.  This process takes about 20 to 22 minutes; the rice should be creamy but with a slight chewiness in the center.

Add the shrimp and peas and cook, stirring gently, 2 to 3 minutes, until the shrimp is pink and cooked through.  Remove from the heat and stir in the pepper and basil.  Add salt to taste and serve immediately.         4 servings

 

(Recipe for Shrimp Saffron Risotto came from the Newsday, January 23, 2014)