A passion for food + fashion

Saffron and Shrimp Risotto

In Food, Recipes on March 22, 2009 at 10:13 pm


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.

  1. This sounds great, similar to a dish Philippe made for me a couple of weeks ago, perhaps one of my favorites. One of those “Let’s see what is in the fridge” dinners.
    We added those pickled sweet piquante peppers instead of the tomatoes. The balance of sweet and hot was terrific with the shrimp and saffron.
    It was so good I had him make it two nights later, needless to say, Hudson had two helpings!

  2. If you like saffron, you will love this rigatoni with braised chicken and saffron cream. It is unbelievable.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: