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.

  • Servings: 4-serving
  • Difficulty: easy
  • Print


  • Cooking Time: 35 mins


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


  1. Peel shrimp and reserve the shells.
  2. Warm the saffron and wine over medium heat for 1 minute. Set aside.
  3. 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.
  4. Strain the shrimp stock into another medium saucepan or a bowl and back into the pan.
  5. Keep shrimp stock warm over medium low heat.
  6. 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.
  7. Heat the remaining 1/2 tablespoon of butter in the large saucepan on medium high heat and add the onion.
  8. Cook until the onion is translucent (about 2 minutes).
  9. Stir in the rice.
  10. Add the saffron, wine liquid and boil until almost all evaporated (about 1 minute).
  11. 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.
  12. Stir in the shrimp and cook until heated through (30 seconds – 1 minute).
  13. Fold in the tomatoes and season with salt and pepper.
  14. Serve hot


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