Saffron Shrimp Risotto with Lemon and Herbs

• Arborio rice

  1 cup
• Large shrimp, peeled and deveined

  8 oz
• Saffron threads

  0.3 tsp
• Chicken or vegetable broth

  4 cups
• White onion, finely diced

  0.5 medium
• Garlic, minced

  2 cloves
• Dry white wine (e.g., Pinot Grigio)

  0.5 cup
• Parmesan cheese, grated

  0.5 cup
• Unsalted butter

  2 tbsp
• Olive oil

  1 tbsp
• Lemon, zest and juice

  1 whole
• Fresh parsley, chopped

  0.3 cup
• Salt

  1 tsp
• Black pepper

  0.5 tsp

All Steps

1. 1

   Warm the broth in a saucepan over medium-low heat; keep it simmering gently. Stir saffron threads into the warm broth and let it steep.

2. 2

   Heat olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Add the Arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the grains become translucent. Pour in the dry white wine and stir until it has almost completely evaporated.

4. 4

   Begin adding the warm saffron-infused broth, one ladleful (about 0.5 cup) at a time, stirring continuously. Wait until each addition of broth is almost fully absorbed by the rice before adding the next. This process should take about 20-25 minutes.

5. 5

   While the risotto is cooking, quickly cook the shrimp. In a separate pan, heat 0.5 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, until pink and opaque. Season lightly with salt and pepper. Set aside.

6. 6

   Once the risotto is creamy and the rice is al dente (tender with a slight bite in the center), remove it from the heat. Stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, lemon zest, and half of the lemon juice. Fold in the cooked shrimp and chopped fresh parsley.

7. 7

   Taste and adjust seasoning with salt and pepper as needed. If desired, add a final squeeze of fresh lemon juice before serving. Serve immediately in warm bowls.