Description
Saffron risotto tossed with shrimp, pistachios and Parmesan cheese. Easy, simple and satisfying.
Ingredients
- 6 cups (to 8 Cups) Low Sodium Chicken Broth
- ¼ teaspoons Spanish Saffron Threads
- ½ cups Shelled Pistachios
- 2 Tablespoons Olive Oil
- 1 cup Chopped Yellow Onion
- 1-½ teaspoon Salt
- 2 cups Arborio Rice
- 1 cup Dry White Wine
- 1 pound Frozen (and Thawed) Cooked Medium Shrimp, Peeled And Deveined
- 1 Tablespoon Unsalted Butter
- ½ cups Grated Parmesan Cheese
Preparation
In a medium saucepan over medium heat, heat chicken broth to a low simmer. Reduce heat to low. Transfer ½ cup of the broth into a bowl and stir in saffron threads.
In a medium skillet over medium-high heat, stir pistachios for 2 to 3 minutes until toasted and fragrant. Transfer to a cutting board and coarsely chop.
Heat a large Dutch oven or saucepan over medium heat. Add olive oil. Once oil is shimmering, add onion and salt and cook 2 to 3 minutes until soft but not browned. Add rice and cook another 3 minutes or so until rice is more milky white than translucent.
Add wine. Cook, stirring often until rice absorbs most of the liquid. Transfer 1 cup of chicken broth to rice mixture in saucepan. Stir often until most of liquid is absorbed. Don’t add additional liquid until the prior cup is mostly absorbed. Repeat process until 5 cups of broth have been added. Pour in saffron broth and stir until most of the liquid is absorbed. At this point, rice should be tender with a slight bite; if it’s still too crunchy, continue to add broth ½ cup at a time and stir until most of liquid is absorbed and rice is tender.
Stir in shrimp, butter, half of the chopped pistachios and half of the grated cheese. Season with salt and pepper, to taste. Cook until shrimp is heated through and cheese is melted. Transfer to serving bowls and sprinkle with remaining chopped pistachios and grated cheese.
Recipe from Serious Eats.
