Shrimp and Saffron Risotto - photo 1
← Recipes

Shrimp and Saffron Risotto

Pikantne Valentine's Day Main dishes 60 min Medium 10 wyświetleń ~57.72 PLN - (0)
Rate:
(0)
Start Cooking

Description

Delicate, creamy risotto with shrimp and a hint of saffron is an elegant dish perfect for Valentine's Day. The risotto is made from arborio rice grains, which release starch during the slow, gradual addition of broth, creating a velvety texture. The shrimp add a light, oceanic flavor and a contrast in texture, while the saffron gives the dish a subtle, floral-spicy aroma and a golden hue. Serve hot, garnished with fresh parsley and lemon zest, and you can complement it with a portion of freshly grated Parmesan. The dish is visually striking (the intense color of the rice and pink shrimp) and rich in flavors: creamy, buttery risotto, flavorful broth, aromatic saffron, and delicate seafood.

Ingredients (16)

Servings:
4
  • Arborio rice 320 g
  • Vegetable broth 1400 ml
  • Dry white wine 120 ml
  • Raw shrimp (peeled) 400 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Olive oil 30 ml
  • Butter 30 g
  • Parmesan (grated) 60 g
  • Parsley (fresh) 10 g
  • Lemon juice 20 ml
  • 🌿 Przyprawy
  • Saffron 0.2 g
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Mascarpone 50 g
  • Chili flakes (optional) 2 szczypty
💰 Szacowany koszt dania: ~57.72 PLN (14.43 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the ingredients. Measure out the rice (320 g) and prepare the entire broth (1400 ml). Place the broth in a pot and heat it over low heat to keep it hot throughout the risotto cooking process (do not bring it to a boil on full power, it should be hot). If you are using saffron threads, place the threads in a small bowl and pour 1 tablespoon of hot broth over them, set aside for 10 minutes to release their color and aroma.

Ingredients: Vegetable broth, Saffron, Arborio rice
Use a medium pot (2–3 l) to heat the broth and a small bowl to steep the saffron. The broth must remain hot at all times; otherwise, the rice will stop the starch release process.
2

Finely chop the onion (150 g) and garlic (3 cloves, 15 g). Clean the shrimp (if not peeled) and dry them with a paper towel. Grate the parmesan and finely chop the parsley.

Ingredients: Onion, Garlic, Raw shrimp (peeled), Parmesan (grated), Parsley (fresh)
Use a sharp knife and cutting board; dried shrimp will brown better. The cheese grater should have larger holes for fresh parmesan.

Risotto

3

In a wide, flat saucepan or large skillet (diameter 26-28 cm), heat 15 g of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, stirring every 30 seconds, until it becomes soft and translucent, but does not brown.

Ingredients: Olive oil, Onion
Use a wide pan with a thick bottom: rice needs a large surface area. A wooden spoon or silicone spatula is best for stirring the onion.
4

Add 15 g of butter and once melted, add the garlic (15 g). Sauté briefly for 30-45 seconds until the garlic releases its aroma — be careful not to burn it (bitter taste).

Ingredients: Butter, Garlic
Butter will add richness; stir constantly for 30-45 seconds after adding the garlic.
5

Pour the rice (320 g) into a pot with heated fat. Stir with a wooden spoon for 1-2 minutes until the grains become slightly glassy-transparent at the edges (the so-called 'tostatura' – toasting the rice). This helps to seal the grain and prepare it for absorbing liquids.

Ingredients: Arborio rice, Olive oil
Do not stop stirring and control the heat — toasting should be gentle, do not burn the rice.
6

Slightly increase the heat and pour in the white wine (120 ml). Cook for 1-2 minutes, stirring, until most of the wine evaporates and the rice absorbs the flavors — this will deglaze the bottom and add acidity.

Ingredients: Dry white wine
The wine should simmer gently; if you don't drink wine, substitute with the same amount of hot broth.
7

Add the brewed saffron and 2-3 ladles of hot broth (about 150-200 ml) and stir vigorously. Reduce the heat to medium-low. Cook the risotto for about 18-20 minutes, adding broth one ladle at a time (about 100-150 ml) when the previous portion is almost absorbed — stir frequently (every 20-30 seconds) for even starch release. Check the consistency: the risotto should be creamy, but with a slight "al dente" texture to the rice (the inside should be slightly firm).

Ingredients: Vegetable broth, Saffron, Arborio rice
Use a ladle to measure the broth and stir vigorously. The entire process of adding broth should take 18-20 minutes from the moment the broth is first added. If the broth runs out — make sure the rice is not too dry.
9

When the rice reaches an al dente consistency (after about 18-20 minutes of total cooking with the broth), remove the pot from the heat. Add the remaining 15 g of butter and 60 g of grated Parmesan. Stir vigorously for 1 minute to melt the butter and cheese and combine them with the rice (the so-called mantecatura) — the risotto should become glossy and creamy. If you want an exceptionally creamy effect, add the optional 50 g of mascarpone and mix intensely for another 30 seconds.

Ingredients: Butter, Parmesan (grated), Mascarpone, Vegetable broth, Arborio rice
Mantecatura is a key step — stir vigorously to combine air and fats with the starch of the rice. If the risotto looks too thick, add 1-2 tablespoons of hot broth.

Shrimp

8

While the risotto is cooking, heat a second pan over medium heat. Pour in the remaining 15 g of olive oil. When it's hot, arrange the shrimp (400 g) in a single layer and fry for 1.5-2 minutes on each side until they become opaque and slightly pink. At the end, drizzle with 10 ml of lemon juice and season with a pinch of salt and pepper to taste.

Ingredients: Raw shrimp (peeled), Olive oil, Lemon juice, Salt, Black pepper
The pan should be well heated so that the shrimp brown quickly. Don't overdo the cooking time — shrimp become rubbery when overcooked.

Finishing and serving

10

Add the cooked shrimp to the risotto (leave a few for decoration, if you like). Gently mix, season with salt (about 1 pinch) and freshly ground pepper. Add the remaining lemon juice (10 ml) and chopped parsley (10 g). Taste and season if necessary.

Ingredients: Raw shrimp (peeled), Lemon juice, Parsley (fresh), Salt, Black pepper
Mix the shrimp with the risotto just before serving to keep them firm and prevent them from losing their juices. Use a spatula to avoid crushing the shrimp.
11

Spread the risotto on warmed plates (about 200-220 g of cooked risotto per person). Decorate with a few shrimp on top, sprinkle with a bit of freshly grated Parmesan and lemon zest. If you are using chili flakes, add them now very sparingly (optional: 1/4 teaspoon for the whole dish). Serve immediately — risotto should not wait, as it thickens over time.

Ingredients: Parmesan (grated), Raw shrimp (peeled), Chili flakes (optional)
Warm the plates with hot water before serving to keep the risotto warm for longer. Serve with a glass of the same white wine that was used for cooking.

Fun Fact

💡

Risotto originates from northern Italy, specifically the Lombardy and Piedmont regions; the traditional technique involves gradually adding broth and vigorous stirring, which releases starch and gives a creamy consistency — saffron is one of the historical spices used in risotto alla Milanese.

Best for

Walentynki Romantyczna kolacja Urodzinowa kolacja

Tips

🍽️ Serving

Serve the risotto hot on warmed plates, garnished with fresh parsley and lemon zest. Serve immediately after preparation — risotto loses its creaminess after sitting for too long. A light, dry white wine (e.g., Pinot Grigio or Vermentino) pairs well with risotto. Do not add a large amount of Parmesan on the plate to avoid overpowering the delicate flavors of saffron and shrimp.

🥡 Storage

Risotto is best eaten immediately. Store leftovers in an airtight container in the fridge for up to 24 hours. To reheat: add a little broth and warm over low heat, stirring to regain creaminess; avoid the microwave without adding liquid, as the rice will become dry and rubbery. Shrimp should be stored separately and added before serving after reheating the risotto.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Mango and Shrimp Salad 30 min

Mango and Shrimp Salad

Valentine's Day
Baked cod fillet on velvety celery and horseradish puree, beurre blanc with lemon and pomegranate 90 min

Baked cod fillet on velvety celery and hor...

Fish dishes
Creamy risotto with roasted pumpkin, sage, and toasted nuts 90 min

Creamy risotto with roasted pumpkin, sage,...

Vegetarian Dishes
Jewish Carp with Parsley Mousse and Caramelized Onions (Elegant Christmas Version) 150 min

Jewish Carp with Parsley Mousse and Carame...

Regional Cuisine for Christmas Eve
Pumpkin Cream Soup with Ginger 60 min

Pumpkin Cream Soup with Ginger

Valentine's Day
Vegetable Risotto 50 min

Vegetable Risotto

Valentine's Day

Recipe Categories

Valentine's Day
Valentine's Day

Valentine's Day is a special occasion when love and romance intertwine in culinary delights. It's a time when couples celebrate their feelings, often around a shared table. Traditionally, on this day, dishes are prepared that not only please the palate but also create a magical atmosphere. A red ...

See all recipes in this category
Main dishes
Main dishes

Main courses are the heart of every meal - hearty, nutritious, and full of flavor. In this category, we present a rich selection of recipes for lunches and dinners that will satisfy even the most discerning palates. From classic Polish pork chops to aromatic chicken dishes, to exquisite steaks an...

See all recipes in this category
Reklama