Saffron Risotto with Grilled Shrimp

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Saffron Risotto with Grilled Shrimp

Saffron Risotto with Grilled Shrimp
Servings 4


  • 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


  • 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.

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