Saffron & Shrimp Risotto With Scallions

By shauna

Ingredients

• 7 C. Vegetable Broth
• 1/4 C. plus 2-3 Tbsp. Extra-Virgin Olive Oil
• 2 C. Chopped Onion
• Kosher Salt
• 2 C. Short Grain Risotto Rice , such as Arborio or Carnaroli
• 1 C. Dry White Wine
• 1/2 tsp. Saffron Threads, steeped in 1/2 C. hot water for at least 5 min.
• 1 lb. Med Shrimp (51-60 per lb.) peeled & deveined
• 3-4 Tbsp. Thinly Sliced Scallions (white & green parts)
• Freshly Ground Black Pepper

Details

Servings 6

Preparation

Step 1

Heat 1/4 C. of the oil over med heat. Add the onions & 1/2 tsp. salt & cook slowly, stirring frequently till softened, 8-10 min. Add 1/2 C. water, lower the heat to med-low & continue cooking till the water is completely gone & aromatics are soft & glistening but not browned, approx. 5-10 min. Add the rice & raise the heat to med. Cook, stirring constantly, to coat the rice with the oil, approx. 3 min. Pour in the wine & cook, stirring constantly, till it's mostly absorbed, approx. 2-3 min. Stir the saffron & it's soaking liquid into the rice & cook, stirring till the liquid is mostly absorbed. Pour 11/2-2 C. broth into the rice & stir constantly. Add 1/2 tsp. salt, adjust the heat to maintain a gentle simmer & keep stirring. When all the liquid has been absorbed-and the rice is dry enough that your spoon leaves a trail showing the bottom of the pot-pour in another cup of broth in 1 C. increments, always stirring till the rice is nearly but not fully al dente; this is usually 12-16 min. after the first addition of liquid. When the risotto is afew min. away from al dente, stir in the shrimp. After you've added 5 C. of liquid (16-20 min. from the first liquid addition), taste the rice to determine if it's al dente & pleasantly creamy & the shrimp is opaque. If it is, remove it immediately from the heat. Otherwise, let it coook a little longer, incorporating more liquid (up to a total of 7 C.) Stir in the remaining 2-3 Tbsp. oil & the scallions & add salt & pepper to taste. Serve immediately.