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)
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