Saffron Risotto with Grilled Shrimp
Saffron Risotto with Grilled Shrimp
Saffron Risotto with Grilled Shrimp
Servings 4
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.
