Seafood Saffron Risotto
This risotto combines seafood umami with the fragrant character of saffron. Creamy rice carries a vivid briny finish.
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.
Tips
Nutrition (per serving)
Adjust Servings
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