Shrimp Risotto

7
Total Time
49 min
Prep
18 min
Cook
31 min
Serves
6
Difficulty
Easy
The unique flavor of saffron—the most expensive spice in the world—shines in this delicately flavored dish.

Ingredients

reduced-sodium chicken broth

5½ cup(s), or vegetable broth

olive oil

2 Tbsp

uncooked shallot(s)

2 medium, chopped

uncooked arborio rice

1½ cup(s)

white wine

½ cup(s)

saffron

½ tsp, threads, lightly crushed

uncooked shrimp

1 pound(s), medium, peeled and deveined

plum tomato(es)

3 medium, seeded and chopped

table salt

¾ tsp

black pepper

¼ tsp, freshly ground

basil

½ cup(s), fresh, chopped

Instructions

  1. Pour the broth into a large measuring cup and microwave on High until very hot.
  2. Heat the oil in a large Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the rice and cook, stirring, until the outer shell is translucent, about 1 minute.
  3. Add the wine and saffron and cook, stirring constantly, until the liquid is almost completely absorbed, 1–2 minutes. Add 1 cup of the hot broth and cook, stirring constantly, until the liquid is almost completely absorbed. Continue to add broth, 1 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. The cooking time from the first addition of broth should be 20–22 minutes.
  4. Stir in the shrimp, tomatoes, salt, and pepper. Cook, stirring, until the shrimp are just opaque in the center, 2–3 minutes. Remove from the heat and stir in the basil. Serve at once. Yields generous 1 cup per serving.

Notes

Saffron is hand-harvested from tiny purple crocus flowers; it takes more than 14,000 stigmas, or saffron threads, to make just 1 ounce. The good news is that a little goes a long way for both color and flavor.Turn risotto leftovers into delicious risotto cakes. For every 2 cups of leftover risotto, add 1 lightly beaten egg white. Mix well, then shape into 4 patties. Coat each patty in dry bread crumbs and refrigerate 15 minutes. Heat 2 teaspoons of olive oil in a large nonstick skillet and cook the risotto cakes until lightly golden and heated through, about 3 minutes on each side. Serve with lemon wedges and a simple green salad.

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