Creamy Shrimp Risotto with Saffron

Follow our step-by-step guide on how to make Creamy Shrimp Risotto with Saffron.

1. Step 1

   Begin by peeling and deveining the shrimp, making sure to save the shells for later use.

2. Step 2

   In a spacious saucepan, warm the chicken stock and introduce the shrimp shells, covering the pot to let it simmer gently for 30 minutes, allowing the flavors to meld beautifully.

3. Step 3

   While the stock is infusing, chop the shrimp into bite-sized morsels, then toss them with two tablespoons of olive oil and minced garlic.

4. Step 4

   Cover this mixture and pop it in the refrigerator until you're ready to incorporate it into the dish.

5. Step 5

   After the 30 minutes have passed, strain the stock to remove the shells, keeping the fragrant liquid warm over low heat.

6. Step 6

   In a heavy saucepan, melt two tablespoons of butter with two tablespoons of olive oil over low heat.

7. Step 7

   Add the diced shallots and sauté until they soften without browning, which should take about four minutes.

8. Step 8

   Stir in the Arborio rice, ensuring each grain is well-coated and begins to turn translucent, a process that will take around three minutes.

9. Step 9

   Raise the heat to medium and pour in the dry white wine, stirring until it simmers and mostly evaporates, which should take about three to five minutes.

10. Step 10

    Gradually ladle in half a cup of the warm stock, stirring continuously until the liquid is absorbed, which will take another three to five minutes.

11. Step 11

    Add the chopped rosemary and crumbled saffron, followed by another half cup of stock, stirring until absorbed, about three minutes.

12. Step 12

    Continue this process, adding approximately four more cups of stock over the next ten to fifteen minutes, until the rice is nearly tender.

13. Step 13

    At this point, introduce the marinated shrimp to the remaining cup of stock in the saucepan, stirring for one minute before pouring this mixture into the rice.

14. Step 14

    Cook and stir until the risotto reaches a creamy consistency and the shrimp are fully cooked, which should take an additional six to eight minutes.

15. Step 15

    To finish, fold in the grated Parmesan cheese, lemon zest, red pepper flakes, and the last two tablespoons of butter, mixing until everything is creamy and well combined.

16. Step 16

    Serve this delightful risotto immediately in warmed bowls, and savor the rich flavors that come together in each bite.