Wednesday, October 9, 2013

Shrimps & saffron risotto

One of our favorite risottos is without doubt this one: risotto with shrimps and saffron!

I love saffron, it is probably my favorite spice and I use it often in my dishes: risotto, pasta, main course etc. It's good paired with chicken, with fish and with veggies too!





NOTE: In this recipe I use frozen precooked shrimps. If you find fresh ones, you can use those instead.

Ingredients (serves 4):
  • 400 gr risotto rice 
  • about 180 gr frozen shrimps
  • 1 fish bouillon cube
  • ½-1 teaspoon saffron powder
  • 1 finely chopped onion
  • 1 finely chopped garlic clove
  • rapeseed oil or olive oil
  • salt & pepper 
  • chopped fresh parsley

Directions:
Defrost the shrimps following the package's instructions.
Boil the water and drop in it the bouillon cube. In a saucepan saute the chopped garlic for few minutes, add the shrimps and stir. Add pepper and cook until the shrimps are cooked, then turn off the heat.
In a big pot heat some oil over medium heat. Add finely chopped onion and saute until it gets soft.
Add the rice and stir for a couple of minute, until lightly toasted (it will look translucent). Stir constantly so the rice will not stick and burn.
Add enough broth that it covers all the rice and stir. Pour the saffron powder in a bit of broth, mix with a teaspoon and add it to the risotto.
When the rice has absorbed almost all the broth, add a ladle of stock. Keep adding ladlefuls of broth, allowing each ladleful to be absorbed before adding the next, until the rice is cooked and has creamy texture. This takes about 20 minutes.
When the rice is almost cooked add the shrimps, parsley, salt and pepper up to taste. When the rice is ready, remove from the heat, cover and let sit for a couple of minutes (this way the risotto gets its fluffy texture).



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