Saffron Risotto with Grilled Shrimp

Submitted by admin on Mon, 08/17/2009 - 22:28
in
0
Your rating: None

Summary

Yield4
RecipesRisotto

Description

Saffron Risotto with Grilled Shrimp

Ingredients

  • 5 cups lobster or shrimp stock

  • 3 tablespoons olive oil

  • 1/2 medium Spanish onion

  • 3 cloves garlic, finely chopped

  • 2 cups arborio rice

  • 2 cup white wine

  • 1 tablespoon saffron threads

  • 1 tablespoon honey

  • 2 tablespoons tarragon

  • salt and fresh ground pepper

  • 12 large shrimp, shelled and deveined

  • 2 tablespoons olive oil

  • Salt and freshly ground pepper

Instructions

Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium high heat and saute the onion and garlic until softened but not colored. Raise the heat to high and add the wine; reduce until dry. Reduce the heat, add the rice and saffron, and stir until the rice is coated with oil. Cook 2 minutes.

Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in ½ cup increments, cooking and stirring until it is absorbed. Add the honey and the tarragon, and season to taste with salt and pepper.

For the shrimp
Heat the oil in a large saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute 2-3 minutes on each side.

Spoon risotto into a large serving bowl. Arrange the shrimp over risotto. Serve.