Last night we riffed on paella, using arborio instead of long-grain rice and cooking stove top in a saute pan instead of in a paellera over an open fire. I was really in the mood for something simple, and though it was super easy and cheap to throw together (the shrimp cost $7 and we had everything else already), it tasted incredibly luxe and indulgent. We enjoyed with an herb salad and a glass of fruity Tavel rosé.
Saffron and Shrimp Risotto
Serves 2 with leftovers
3 cups organic low-sodium chicken stock
1/4 teaspoon saffron threads
3 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
1 cup arborio rice
4 garlic cloves, minced
1/2 cup dry white wine
15 uncooked large shrimp, peeled and deveined
3/4 cup cherry tomatoes, halved
Salt and pepper
In a medium saucepan over medium-high heat, bring 2 cups chicken broth and saffron threads to a simmer.
Heat olive oil in large sauté pan over medium heat. Add shallots; sauté until tender, about 2 minutes. Add the rice and garlic. Using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add remaining cup of broth, shrimp and chopped tomatoes. Cover and simmer until rice is tender and shrimp are cooked through and liquid is absorbed, about 10 minutes. Season to taste.