Saffron & Shrimp Risotto

Saffron & Shrimp Risotto

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was "fancy" ingredients. I have never cooked with saffron before but have always wanted to. THIS. WAS. AMAZING. I think next time instead of onion, I might try shallots. Also, more saffron.



  1. 1/4 teaspoon Saffron Threads
  2. 1/4 Cup Dry White Wine
  3. 1 lb Shrimp Medium
  4. 2 Tablespoons Butter
  5. 1 Onion , chopped
  6. 1 1/2 Cups Arborio Rice
  7. 2 Tomatoes Roma , diced
  8. to taste Salt Pepper &


35 mins
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    Peel shrimp and reserve the shells.

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    Warm the saffron and wine over medium heat for 1 minute. Set aside.

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    In a medium sauce pan, combine the shrimp shells and 6 1/2 cups of water. Bring to a boil over high heat. Reduce heat to medium high. Boil for 5 minutes.

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    Strain the shrimp stock into another medium saucepan or a bowl and back into the pan.

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    Keep shrimp stock warm over medium low heat.

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    In a large saucepan, heat 1 1/2 tablespoons of butter over high heat. Cook shrimp in butter until no longer opaque (about 3 minutes). Set aside.

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    Heat the remaining 1/2 tablespoon of butter in the large saucepan on medium high heat and add the onion.

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    Cook until the onion is translucent (about 2 minutes).

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    Stir in the rice.

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    Add the saffron, wine liquid and boil until almost all evaporated (about 1 minute).

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    Add 1 cup of the shrimp stock and cook until the liquid is absorbed (1 - 2 minutes). Repeat this process until all of the shrimp stock is used.

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    Stir in the shrimp and cook until heated through (30 seconds - 1 minute).

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    Fold in the tomatoes and season with salt and pepper.

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    Serve hot

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