Risotto with Saffron Shrimp
Region: Italy
Category: Rice, Couscous, and Other Grains
Season: Any
Difficulty: Medium Difficulty

I can get very fussy with my shrimp.  When I first wrote this recipe years ago I declared “this dish can’t be made with frozen shrimp.”  Well, I realize how impossible it is to find fresh shrimp, so yes, you can use frozen shrimp.  The broth, the most important part of any risotto, is made from the shells, but if you had the fresh heads to use also, then the dish would be other worldly.  If you don’t already have shrimp broth made, you will need to buy some shrimp to make it as in step 1.  It's also optional to use the shrimp--I like to.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 2:15 hours

1/2 pound shrimp

Pinch of saffron, crumbled

1 cup dry white wine

2 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

1/4 cup very finely chopped onions

3 large garlic cloves, very finely chopped

1 1/3 cups short grain rice (Arborio)

1 teaspoon salt

Freshly ground black pepper to taste

3 to 4 cups hot or boiling shrimp broth

1 tablespoon pine nuts

1 tablespoon finely chopped fresh basil leaves

1. Bring 6 cups water to a boil, salt, then add the shrimp.  When they return to a boil, reduce the heat to medium-low, and cook 2 minutes then remove the shrimp.  Once they are cool enough to handle, shell them and return the shells and heads, if any, to the broth and simmer the broth for 1 hour.  Turn the heat off and use when needed after first straining.  Set the shrimp aside until needed.

2. Let the saffron steep in the wine until you need it in step 3.

3. In a heavy, 2-quart saucepan, heat 2 tablespoons olive oil with the butter over medium-high heat and once the butter is sizzling add the onion and garlic and cook until translucent, stirring frequently so the garlic doesn’t burn, 2 to 3 minutes.  Add the rice and cook until all the grains are coated, about 2 minutes, stirring. 

4. Pour in the wine and saffron, stir, and add the salt and a little black pepper.  Once the wine has evaporated, add 1 cup of the boiling broth and stir.  Once the liquid evaporates, pour in another 1/2 cup broth.  Continue adding broth in smaller and smaller amounts as it evaporates and is absorbed and cook until the rice is between al dente and tender, 45 minutes to 1 hour, and sometimes less, and sometimes a little more depending on the rice, stirring almost constantly.  If you run out of broth continue with water.  Do not cover the saucepan while it cooks and do not rinse the rice beforehand.

5. Meanwhile, in a small skillet, heat the remaining olive oil over medium-high heat, then cook the pine nuts until golden, stirring, 2 to 3 minutes.  Add teh reserved shrimp to the risotto and cook, stirring, for 2 minutes.  Transfer the risotto to individual bowls and sprinkle the top with the pine nuts and basil.  Serve immediately.

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Posted: 12/28/2006