Seafood Saffron Risotto
Seafood saffron risotto is built by stirring Arborio rice into warm seafood stock one ladle at a time, coaxing out starch until the grains are creamy yet intact. Saffron threads steeped in a small amount of warm stock release their golden color and floral, slightly metallic aroma evenly through the rice. Toasting the rice in olive oil before adding liquid coats each grain in fat, which controls starch release and prevents the risotto from turning gluey. White wine added early provides acidity that tempers the richness of the seafood. Shrimp and squid go in during the final minutes to keep their texture firm and springy. Butter and Parmesan folded in off the heat create the signature wave-like consistency that should flow slowly across a tilted plate.
Adjust Servings
Instructions
- 1
Keep stock warm on low heat and steep saffron in 2 tablespoons of warm stock for 5 minutes.
- 2
Heat olive oil in a pan and sauté onion and garlic for 3 minutes until translucent.
- 3
Add rice and toast for 2 minutes, then pour in white wine and cook until mostly evaporated.
- 4
Add warm stock one ladle at a time, stirring until absorbed; repeat for 16-18 minutes.
- 5
Stir in saffron-infused stock midway, then add shrimp and squid and cook for 3 minutes.
- 6
Turn off heat, fold in butter and Parmesan, then rest for 1 minute for a creamy finish.
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Nutrition (per serving)
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