Saffron Seafood Risotto
Have I ever mentioned how much I love Risotto? I’m sure I have, it’s just so creamy & delicious. What’s not to love? And it’s insanely versatile. You can put just about anything into it.
I wanted to do an ultra luxurious risotto and I thought what’s more luxurious than saffron? Oh, glorious saffron! I know this isn’t the most budget friendly recipe but we can splurge every now & then! When you’re ready to splurge, this is one of those recipes.
Risotto isn’t hard to make. The hardest part is standing there loving it generously (aka stirring, stirring and more stirring) gently adding liquid (aka chicken stock) when needed and stirring again. All of that love releases it’s creamy goodness. I have to make at least 2 cups of Risotto when I make it, because my family loves it (even my 2 year old can’t get enough). You can certainly reduce it down to one cup of arborio if you don’t want as much. If you need more or less stock, go with that.
To make this dish even more stunning, I simply took a measuring cup, scooped out the rice & garnished with shrimp on top. Voila, a dish you might find in a fanchy schmancy restaurant.
I’m sure this won’t be my last Risotto dish on the site. That would be like saying there won’t be any more pasta dishes! We all know that’s just crazy talk! LOL
What types of Risotto do you love?
What you’ll need:
2 cups Arborio Rice
1 lb of medium – large shrimp
Extra Virgin Olive Oil
1 small envelope of Saffron (or a good pinch)
1 Shallot – minced
1 cup of freshly grated Parmigiano Reggiano
1/4 of a brick of cream cheese
1 large box of Chicken Stock – or of course you can use your own homemade chicken stock
What to do:
In a large sauce pan over medium heat give a few good turns of olive oil. Add your shallots and cook until translucent. Add your arborio rice and stir until coated well with oil & shallot mixture and until it turns slightly translucent. Slowly add in a cup of chicken stock. Add in your saffron & stir well. Season with salt. When stock reduces, add more. Continue this process until your stock is gone and/or until risotto is tender to the taste. When you’re rice is almost done add in your cream cheese stir well until completely incorporated in & is nice and creamy. Add in your parmiggiano reggiano stir well. When your cheeses are mixed in thoroughly, add your shrimp and cook until pink and they form a “c” shape. This will only be a few minutes.
Goes great with:
A big fat steak, nice piece of Salmon and perhaps a side of asparagus (sweet grilled or in a bag). Or if you’re like me, you could just eat it all by it’s lonesome!
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