Ingredients
- 1 cup Arborio rice
- 1 lb fresh shrimp, peeled and deveined
- 1/4 tsp saffron threads
- 1/2 cup dry white wine
- 4 cups chicken or seafood broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 cup heavy cream (optional)
- Fresh parsley or basil, for garnish
- Salt and pepper, to taste
- Parmesan cheese, for serving (optional)
Instructions
- Begin by warming your broth in a separate pot; keep it at a gentle simmer throughout the cooking process.
- In a large, heavy skillet, heat a tablespoon of olive oil over medium heat. Add finely chopped onion and minced garlic, sautéing until the onion becomes translucent.
- Stir in the arborio rice, toasting it for about 2 minutes until it’s slightly translucent.
- Pour in the white wine, stirring until absorbed.
- Infuse the saffron: In a small bowl, steep the saffron threads in a ladle of warm broth for about 5-10 minutes. Add both the threads and liquid to the rice.
- Begin adding broth one ladle at a time, stirring frequently. Let each ladleful absorb before adding the next.
- After about 15-20 minutes, when the rice is al dente, stir in your shrimp and let them cook until they turn pink and opaque, about 5 minutes.
- For a richer texture, stir in a splash of heavy cream and a handful of freshly chopped parsley or basil.
- Season to taste with salt and pepper, and finish with a sprinkle of Parmesan cheese, if desired.
Notes
Keep the heat steady and stir consistently for the best creamy texture. If the risotto thickens too much, gradually add more broth until the desired consistency is reached.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Seafood