Sep 2, 2009

Easy Saffron Shrimp Risotto

Normally, I wouldn’t use cooked shrimp in this recipe. The purist in me wants everything done from scratch, and raw shrimp should be thrown in at the last minute to contribute their flavor to the risotto. But, what I have is frozen pre-cooked shrimp. And since I’m poor, that’s what I’m bloody well using, and it still tastes very good. --AnglophileLV

28 ounces chicken stock
1 tablespoon grapeseed or vegetable oil
1/2 a small white onion, finely chopped
2 large cloves of garlic, chopped
1 cup arborio rice
1 cup white wine
Large pinch of saffron, small pinch powdered ginger
1 tablespoon butter
1/4 cup grated Parmigiano-Reggiano
Squeeze of lemon
20 cooked shrimp (5 per person)

Bring stock to a low simmer in a medium pot. Heat oil in a large skillet over medium heat for 1 minute. Cook garlic and onion until the onion is translucent.. Add rice and a pinch of salt. Sauté until rice is slightly tanned. Add wine; bring to a simmer, stirring, until rice has absorbed most of wine. Add 2 ladles of stock to rice; simmer, stirring, until rice has absorbed most of stock. At this point, add the pinch of Saffron. Continue adding stock, allowing rice to absorb it before adding the next ladleful until the stock is gone. Stir in butter. Turn off heat. Stir in grated cheese, then add shrimp until they are hot. Cover and let sit 2 minutes. Divide among 4 bowls and squeeze fresh lemon over each. Garnish with parsley, if desired.

*I added some finely chopped green onions for some color, since I had some on hand that needed to be used.

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