- Total Time
The unique flavor of saffron—the most expensive spice in the world—shines in this delicately flavored dish.
reduced-sodium chicken broth5 ½ cup(s), or vegetable broth
olive oil2 Tbsp
uncooked shallot(s)2 medium, chopped
uncooked arborio rice1 ½ cup(s)
white wine½ cup(s)
saffron½ tsp, threads, lightly crushed
uncooked shrimp1 pound(s), medium, peeled and deveined
plum tomato(es)3 medium, seeded and chopped
table salt¾ tsp
black pepper¼ tsp, freshly ground
basil½ cup(s), fresh, chopped
- Pour the broth into a large measuring cup and microwave on High until very hot.
- 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.
- 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.
- 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.