Seafood Saffron Risotto
Quick answer
- Total time
- 45 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 11
About this dish
The rice takes seafood stock a ladle at a time, and saffron soaked in a couple of spoonfuls of that stock goes in partway through to turn it yellow.
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Shrimp and squid wait until the rice is nearly done and come off the heat before they curl up tight.
Ingredients
Instructions
- 1
Warm 700 ml seafood stock until steaming, then keep it on low heat so each ladle stays hot.
Steep 0.25 teaspoon saffron threads in 2 tablespoons of the warm stock for 5 minutes to draw out color and aroma.
- 2
Finely chop 80 g onion and 10 g garlic.
Pat 140 g shrimp and 100 g squid dry so they sear lightly instead of steaming, then heat 2 tablespoons olive oil in a wide pan over medium heat.
- 3
Add the onion and garlic and cook for about 3 minutes, stirring often to remove the raw sharpness.
Stop before they brown; the mixture should look translucent, moist, and softened before the rice goes in.
- 4
Add 180 g Arborio rice and toast over medium heat for 2 minutes so the grains are coated in oil.
When the edges look slightly translucent, pour in 80 ml white wine and simmer until almost dry.
- 5
Add warm stock one ladle at a time, stirring until each addition is mostly absorbed, for 16-18 minutes.
Mix in the saffron stock midway. The rice should stay separate with a slight firmness in the center.
- 6
Add the shrimp and squid and cook only 3 minutes, stopping before they tighten and turn rubbery.
Turn off the heat, fold in 1 tablespoon butter and 35 g Parmesan, rest 1 minute, and serve when creamy and slowly flowing.
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