About the Recipe
Sautéed shrimp served over creamy saffron risotto, finished with fresh basil and grated Parmesan. Fragrant, rich, and balanced, this dish brings together coastal flavor and classic Italian technique in a refined but approachable presentation.
Ingredients
For the Saffron Risotto
1½ cups Arborio rice
4 cups low sodium chicken or seafood stock, kept warm
1 small shallot, finely diced
2 tablespoons olive oil
2 tablespoons unsalted butter
½ cup dry white wine
1 pinch saffron threads
½ cup freshly grated Parmesan cheese
Kosher salt to taste
Black pepper to taste
For the Sautéed Shrimp
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, finely minced
½ teaspoon kosher salt
¼ teaspoon black pepper
Optional pinch red pepper flakes
For Finishing
Fresh basil, thinly sliced
Additional grated Parmesan
Preparation
Make the Saffron Risotto
Infuse the Saffron Add saffron threads to warm stock and let steep while preparing the risotto.
Start the Base Heat olive oil and butter in a wide pan over medium heat. Add shallot and cook until soft and translucent.
Toast the Rice Add Arborio rice and stir for 1–2 minutes until lightly toasted and coated in fat.
Deglaze Pour in white wine and stir until mostly absorbed.
Build the Risotto Begin adding warm saffron infused stock one ladle at a time, stirring frequently. Allow liquid to absorb before adding more.
Finish After 18–20 minutes, rice should be creamy with a slight bite. Stir in Parmesan, season with salt and pepper, and remove from heat.
Sauté the Shrimp
Season Pat shrimp dry and season with salt and pepper.
Cook Heat olive oil in a skillet over medium high heat. Add garlic and cook briefly until fragrant.
Sauté Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Add red pepper flakes if using.
Assemble
Spoon saffron risotto onto plates. Top with sautéed shrimp, fresh basil, and a light dusting of Parmesan. Serve immediately.