Garlic Butter Shrimp with Saffron Risotto
Garlic Butter Shrimp with Saffron Risotto
Ingredients
For the Saffron Risotto
- 5 cups chicken or vegetable broth, warm
- 1/2 teaspoon saffron threads, steeped in 1/4 cup warm broth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 3/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Garlic Butter Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the broth: In a medium saucepan, gently warm the chicken or vegetable broth over low heat. Do not boil. In a small bowl, steep the saffron threads in 1/4 cup of the warm broth for at least 10 minutes to allow the color and flavor to develop.
⏱️ 15 min
- 2
Start the risotto base: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of unsalted butter with 2 tablespoons of olive oil over medium heat. Add the minced shallot and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 3
Toast the rice: Add the Arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the grains become translucent. This step is crucial for the risotto's texture.
⏱️ 3 min
- 4
Deglaze with wine: Pour in the dry white wine and stir until it is completely absorbed by the rice. This usually takes about 2-3 minutes.
⏱️ 3 min
- 5
Add saffron and broth: Stir in the saffron-infused broth. Begin adding the remaining warm broth, 1 cup at a time, stirring frequently until each addition is almost completely absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente (tender but still firm to the bite). You may not need all of the broth.
⏱️ 25 min
- 6
Cook the shrimp: While the risotto is cooking, pat the shrimp dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a large skillet, melt 4 tablespoons of unsalted butter over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove from heat and stir in the fresh lemon juice.
⏱️ 8 min
- 7
Finish the risotto: Once the risotto is al dente, remove it from the heat. Stir in 2 tablespoons of unsalted butter and 3/4 cup of freshly grated Parmesan cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste. The risotto should be creamy and flowing, not stiff.
⏱️ 2 min
- 8
Serve: Divide the saffron risotto among four plates. Top each serving with a generous portion of the garlic butter shrimp. Garnish with additional grated Parmesan cheese and chopped fresh parsley. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Shrimp with Saffron Risotto
Ingredients
For the Saffron Risotto
- 5 cups chicken or vegetable broth, warm
- 1/2 teaspoon saffron threads, steeped in 1/4 cup warm broth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 3/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Garlic Butter Shrimp
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the broth: In a medium saucepan, gently warm the chicken or vegetable broth over low heat. Do not boil. In a small bowl, steep the saffron threads in 1/4 cup of the warm broth for at least 10 minutes to allow the color and flavor to develop.
⏱️ 15 min - 2
Start the risotto base: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of unsalted butter with 2 tablespoons of olive oil over medium heat. Add the minced shallot and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min - 3
Toast the rice: Add the Arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the grains become translucent. This step is crucial for the risotto's texture.
⏱️ 3 min - 4
Deglaze with wine: Pour in the dry white wine and stir until it is completely absorbed by the rice. This usually takes about 2-3 minutes.
⏱️ 3 min - 5
Add saffron and broth: Stir in the saffron-infused broth. Begin adding the remaining warm broth, 1 cup at a time, stirring frequently until each addition is almost completely absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente (tender but still firm to the bite). You may not need all of the broth.
⏱️ 25 min - 6
Cook the shrimp: While the risotto is cooking, pat the shrimp dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a large skillet, melt 4 tablespoons of unsalted butter over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove from heat and stir in the fresh lemon juice.
⏱️ 8 min - 7
Finish the risotto: Once the risotto is al dente, remove it from the heat. Stir in 2 tablespoons of unsalted butter and 3/4 cup of freshly grated Parmesan cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste. The risotto should be creamy and flowing, not stiff.
⏱️ 2 min - 8
Serve: Divide the saffron risotto among four plates. Top each serving with a generous portion of the garlic butter shrimp. Garnish with additional grated Parmesan cheese and chopped fresh parsley. Serve immediately.
⏱️ 2 min