Shrimp & Saffron Risotto

I probably look like some kind of squirrel when I am rummaging through the spice cabinet. I found some really nice long saffron threads and for the third time, I decided to give saffron another shot.

Hm, so saffron makes the rice really yellow and it brings up words like “warmth” and “seductiveness”… OR that could just be the effects from the drinking wine.

Oh yeah, I didn’t have to add any salt in this recipe!

[100% organic, shrimp from Canada]

  • 2 TBS dashi
  • 2 TBS dried shrimp roe
  • 6 cups of water
  • 4 garlic cloves, minced
  • ½ cup Arborio rice
  • ½ cup white wine
  • 1 large pinch of saffron threads
  • 2 TBS olive oil
  • 1 TBS butter
  • ¼ cup bell peppers, chopped into tiny pieces
  • ¼ cup fresh basil, chopped into thin strips
  • 4 portobello mushrooms, sliced
  • ¼ lb shrimp, peeled & deveined
  • ¼ cup parmesan, freshly grated
  • Salt & pepper (optional)

In a pot, add the dashi and dried shrimp roe into the water and boil. Turn off heat when water boils.

In a pan, melt the butter and heat up the olive oil. Add in the garlic and stir for a minute. Stir in the rice and make sure the butter and oil fully coats the rice and cook until the ends of the rice are transparent, stirring often, about 2 minutes. Then add in the wine and cook until completely absorbed.

Add 1 cup of the hot broth mixture and simmer, stirring frequently, until all the liquid has been absorbed, and the bottom of the pan is almost dry. Adding ½ cup broth at a time, stir until almost all the liquid has been absorbed between each addition. Be careful not to let the bottom of the pan dry out. Continue to stir often, and repeat until the rice is al dente, about 20-30 minutes.

Gently fold in the bell peppers, mushrooms, basil, and shrimp, and some more broth. Season with salt and pepper if you want. Turn off the heat, and mix in the cheese. Serve immediately.

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