Saffron Risotto With Grilled Shrimp

By á-174942

Ingredients

• 6 tablespoons unsalted butter divided
• 3 tablespoons extra-virgin olive oil divided
• 1 teaspoon minced garlic
• 1 teaspoon minced shallots
• 1/2 cup arborio rice
• 1 pinch saffron threads
• 1/4 cup dry white wine
• 1 cup hot chicken stock - (to 1 1/2)
• 1/4 cup freshly-grated Parmesan cheese
• Kosher salt to taste
• Freshly-ground white pepper to taste
• 8 large peeled deveined shrimp halved
• lengthwise
• 1/2 teaspoon fresh lemon juice
• Minced fresh parsley leaves

Details

Servings 2

Preparation

Step 1

To cook rice: In medium saucepan, heat 2 tablespoons butter and 2 tablespoons oil. Add garlic and shallots. Sauté until soft. (Do not brown.) Add rice and saffron. Sauté until well coated with oil. Deglaze pan with wine. Reduce until almost dry.

Using 4-ounce ladle, add 1 ladle of boiling stock to rice. Stir over medium heat until stock is absorbed and rice is almost dry. Add another ladle of stock. Repeat procedure until all stock has been added or just until rice is tender but still firm. (It should be moist and creamy but not runny.) Remove from heat. Stir in remaining 4 tablespoons butter and Parmesan cheese. Season with salt and pepper. Add more stock if necessary.

To grill shrimp: Season shrimp with 1 tablespoon oil, salt and pepper. Grill just until done. Sprinkle with lemon juice and parsley.

To serve: Divide saffron risotto between 2 warm serving plates. Top each with half of grilled shrimp. Serve immediately.

This recipe yields 2 servings.