Indulge in the luxurious flavors of saffron-infused risotto combined with succulent shrimp, creating a dish that's both elegant and comforting.
Ingredients: 1 cup Arborio rice. 3 cups seafood or vegetable broth. 1/2 cup dry white wine. 1/2 onion, finely chopped. 2 cloves garlic, minced. 1 pinch saffron threads. 1 lb shrimp, peeled and deveined. 1/4 cup grated Parmesan cheese. 2 tbsp butter. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Warm up the broth in a pan over medium-low heat. Melt the butter in a different pan over medium heat. When you add the chopped onions and garlic, cook them until they become clear. Add the Arborio rice to the pan and stir it all the time for about two minutes, until it is covered in butter and tastes a little toasted. Add the white wine and stir the rice around a lot while cooking until it's all absorbed. Adding a little warm broth and the saffron threads to the rice mixture will make it taste better. Keep stirring until all of the broth is gone. It will take about 18 to 20 minutes of stirring often and adding the warm broth one ladleful at a time until the rice is creamy and cooked al dente. Add salt and pepper to the shrimp while the risotto is cooking. Set another pan on medium-high heat and add the butter. About two to three minutes on each side, cook the shrimp until they are pink and fully cooked. Add the grated Parmesan cheese and mix it in well after the risotto is done cooking. Add the cooked shrimp on top of the hot risotto and sprinkle with fresh parsley. Have fun!
Prep Time: 10 minutes
Cook Time: 25 minutes
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