Risotto with shrimp and saffron
1 serving
45 minutes
Shrimp and saffron risotto is an exquisite dish of Italian cuisine that combines the tenderness of seafood with the rich aroma of saffron. This dish originates from the Lombardy region, where Arborio rice is traditionally used to create a creamy texture. Saffron gives the risotto a golden hue and a subtle floral flavor, while shrimp add lightness and freshness. White wine and cream make the dish even richer and more harmonious. This risotto is perfect for a romantic dinner or festive gathering, impressing with its sophistication. Serve hot, garnished with grated Parmesan and oregano to enhance all its flavor nuances.
1
Dissolve saffron in 50 ml of boiling water. Grate the cheese.
- Saffron: pinch
- Parmesan (Parmigiano Reggiano): 30 g
2
Sauté the shrimp in olive oil over high heat for 2-3 minutes (cleaning them first if needed).
- Shrimp: 132 g
- Olive oil: 10 ml
3
Add rice and white dry wine (time the addition of rice), simmer for 2-3 minutes.
- Arborio rice: 80 g
- Dry white wine: 10 ml
4
Pour in the saffron infusion. Add water as it evaporates, stirring constantly. Finally, add cream.
- Saffron: pinch
- Water: 250 ml
- Cream 30% fat: 20 g
5
At the 13th minute of cooking rice, add butter, salt, and pepper. At the 15th minute, sprinkle with oregano and cheese.
- Butter: 10 g
- Salt: 1 g
- Ground black pepper: 1 g
- Dried oregano: pinch
- Parmesan (Parmigiano Reggiano): 30 g
6
After 18 minutes of cooking rice, remove from heat and serve.
