Ingredients
- 1 cup Arborio rice
- 1 lb fresh large shrimp, peeled and deveined
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups low-sodium chicken or vegetable broth
- Pinch of saffron threads
- 1/2 cup grated Parmigiano-Reggiano
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Fresh parsley or chives for garnish
Instructions
- Prepare the saffron: Soak a pinch of saffron threads in 2 tablespoons of warm water.
- Sauté the onion: Heat olive oil and butter in a skillet and add onion, sauté until soft (3-4 minutes).
- Add garlic: Stir in minced garlic and cook for 1 minute.
- Toast the rice: Add Arborio rice and toast for 2 minutes, stirring continuously.
- Deglaze with wine: Pour in white wine, simmer until mostly absorbed (2-3 minutes).
- Add broth gradually: Stir in warm broth a ladle at a time, allowing absorption until rice is al dente (18-20 minutes).
- Incorporate saffron and shrimp: Add saffron water and raw shrimp, cook until shrimp are pink and rice is tender.
- Finish with cheese: Stir in Parmigiano-Reggiano and adjust seasoning; let sit briefly before serving.
- Serve warm: Optionally drizzle with olive oil or sprinkle lemon zest for brightness.
Notes
Serve with a fresh salad and a glass of white wine to complement the richness of the risotto.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Seafood