Shrimp and Saffron Risotto

[TongoRad]

Shrimp and Saffron Risotto

Serves 2 as Main Dish.

Feel free to substitute other seafood for the shrimp, or even to augment it. I tend to think of the risotto part of this recipe as a starting point, and the seared seafood added at the end can change depending on mood or availability. Scallops, lobster tails, langustinos, etc., all will work well.

A 'cheat' that I use if I don't have the shrimp heads to make the shrimp stock is to use bottled clam juice, simmered with the shrimp shells and some herbs for about 30 minutes. Either way, you start preparing the risotto while the stock is still hot, just remove the shells and other items with a slotted spoon.

• 1 c Arborio Rice
  
• 3 c Shrimp Stock- hot
  
• 1 large Shallot- very finely chopped
  
• 1/8 tsp Saffron threads- soaked in 1 Tbsp water
  
• (1) 3" sprig fresh thyme
  
• 1 tsp lemon zest
  
• 1/2 c White Wine
  
• 4 Plum Tomatoes (can be canned), peeled and chopped
  
• 1/2 lb Jumbo Shrimp
  

Olive Oil as required

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Salt to taste

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1- Heat the shrimp stock in a saucepan to a light simmer. Check for salt, you want a bit of saltiness, but not too much. Set aside on a back burner for use later.

2- In a wide saucepan heat olive oil on medium heat. Add shallots to sweat, but not caramelize.

3- Add arborio to shallots and stir to incorporate and heat through. Add lemon zest and leaves from the thyme and stir.

4- Add wine to arborio and shallots, raise heat slightly and allow wine to simmer away by half, stirring occasionally. Add tomatoes and do the same.

5- Begin adding hot stock as you would with other risotto recipes, as the stock becomes absorbed you add more a ladle at a time while stirring. The initial amount of stock should be just above the level of the rice.

6- Heat a large skillet to medium high. Salt and pepper the shrimp (or other seafood) on both sides. Film the heated skillet with olive oil and sear the shrimp on each side until cooked just through. It is suggested that you time this part to coincide with the completion of the rice at the al dente stage.

7- When the rice is al dente add the saffron and liquid. Stir to incorporate and taste for salt, correct as required.

8- Serve risotto in a bowl with shrimp on top, garnished with additional fresh thyme and lemon zest if desired.

Keywords: Main Dish, Italian, Intermediate, Seafood, Rice

( RG1702 )