Saffron-Shrimp Risotto

By Booper-2

Ingredients

• 4 1/2 cups Progresso® chicken broth (from two 32-oz cartons)
• 1/2 teaspoon salt
• 1/4 teaspoon saffron threads
• 1 tablespoon olive oil
• 1 cup finely chopped shallots
• 2 cloves garlic, finely chopped
• 2 tablespoons finely chopped fresh thyme leaves
• 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
• 2 cups uncooked short-grain Arborio rice
• 1/2 cup white wine
• 1/3 cup whipping cream
• 1 lb uncooked medium shrimp, peeled, deveined
• 3/4 cup shredded Parmesan cheese (3 oz)

Details

Servings 6
Preparation time 45mins
Cooking time 45mins
Adapted from quericavida.com

Preparation

Step 1

In microwavable bowl, microwave 1 cup of the broth and salt on High 1 minute. Stir in saffron until broth turns an orange color and salt dissolves; leave saffron threads in broth.

In 4-quart Dutch oven, heat oil over medium-high heat. Add shallots; cook 1 to 2 minutes, stirring frequently, until translucent. Add garlic, thyme and parsley; cook 30 seconds to 1 minute (do not burn garlic).

Stir in rice until coated with oil. Stir in saffron broth. Reduce heat to medium; add wine. Cook about 2 minutes or until wine is almost evaporated. Cover; simmer over medium heat 20 minutes, stirring occasionally. Continue to cook over medium heat, stirring in about 1/2 cup broth every 5 minutes until all broth has been added and mixture is creamy.

Stir in cream and shrimp. Reduce heat to medium-low; cover and cook until shrimp are pink and rice is tender. Stir in Parmesan cheese. Serve immediately.