Saffron Shrimp Risotto with Lemon and Parsley

• Large Shrimp, peeled and deveined

  7.9 oz
• Arborio Rice

  5.3 oz
• Saffron Threads

  0.0 oz
• Chicken Broth

  3.1 cups
• Shallot, finely chopped

  1 unit
• Garlic, minced

  2 cloves
• Dry White Wine (e.g., Sauvignon Blanc)

  4.0 tbsp
• Parmesan Cheese, freshly grated

  1.8 oz
• Unsalted Butter

  1.1 oz
• Olive Oil

  1.0 tbsp
• Salt

  0.2 oz
• Black Pepper, freshly ground

  0.1 oz
• Fresh Parsley, chopped

  0.4 oz
• Lemon, zest only

  1 unit

All Steps

1. 1

   Warm the chicken broth in a saucepan over medium-low heat. Add saffron threads to the broth and let them infuse.

2. 2

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped shallot and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

3. 3

   Add the Arborio rice to the pot. Stir constantly for about 2 minutes until the edges of the rice grains become translucent.

4. 4

   Pour in the white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.

5. 5

   Begin adding the warm saffron-infused broth, one ladleful (about 120ml) at a time, stirring constantly until each addition is almost completely absorbed before adding the next. This process will take about 18-20 minutes.

6. 6

   When you have about two ladlefuls of broth left, add the shrimp to the risotto. Continue adding broth and stirring until the shrimp are pink and cooked through, and the risotto is creamy yet still al dente.

7. 7

   Remove the pot from the heat. Stir in the unsalted butter, grated Parmesan cheese, lemon zest, salt, and black pepper. Stir vigorously for about 1 minute to make the risotto extra creamy (this is called 'mantecatura').

8. 8

   Taste and adjust seasoning if necessary.

9. 9

   Serve immediately, garnished with fresh chopped parsley.