Creamy Saffron Shrimp Risotto

• Arborio rice

  1 cup
• Large shrimp, peeled and deveined

  8 oz
• Saffron threads

  0.5 tsp
• Chicken or vegetable broth, warm

  4 cups
• Parmesan cheese, grated

  0.5 cup
• Dry white wine

  0.5 cup
• Small onion, finely chopped

  1 whole
• Garlic cloves, minced

  2 cloves
• Olive oil

  1 tbsp
• Unsalted butter

  2 tbsp
• Salt

  0.5 tsp
• Black pepper

  0.3 tsp
• Fresh parsley, chopped (for garnish)

  2 tbsp

All Steps

1. 1

   Warm the chicken or vegetable broth in a saucepan and keep it at a gentle simmer. In a small bowl, steep the saffron threads in about 2 tablespoons of the warm broth for at least 10 minutes to allow the color and flavor to develop.

2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Add the Arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the grains become translucent but the center remains opaque. This is called 'toasting' the rice.

4. 4

   Pour in the dry white wine and stir until it is completely absorbed by the rice. This deglazes the pan and adds depth of flavor.

5. 5

   Begin adding the warm broth, one ladleful (about 0.5 cup) at a time, stirring constantly. Wait until each ladleful is almost completely absorbed by the rice before adding the next. Continue this process, stirring frequently, for about 15 minutes.

6. 6

   After about 15 minutes of adding broth, stir in the saffron-infused broth and the shrimp. Continue adding broth, one ladleful at a time, and stirring, until the rice is creamy and al dente (tender with a slight bite in the center), and the shrimp are cooked through and pink. This usually takes another 5-10 minutes.

7. 7

   Remove the pot from the heat. Stir in the unsalted butter and grated Parmesan cheese until fully incorporated and the risotto is wonderfully creamy. Season with salt and black pepper to taste.

8. 8

   Serve immediately, garnished with fresh chopped parsley.