How to make it

  • After having all our ingredients ready, we boil the shrimps for only 5 minutes.
  • In a big frying pan we put the oil, just to cover the bottom of the pan, the chopped onion and garlic clove (which we remove at the end) and stir on medium heat until the onions start having a slightly golden color.
  • We add the rice and stir constantly until it is flavoured. We then dissolve the saffron in the wine and pour in the saucepan until the alcohol evaporates, add salt and pepper and start pouring the broth, a spoonful at a time until it is absorbed and continue until the rice is ready but still al dente, a few minutes before it is ready add the shrimps.
  • We serve the rice sprinkling some finely chopped parsley.

Reviews & Comments 5

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  • oldgringo 16 years ago
    This is a superb recipe. I can almost imagine I'm standing in your kitchen watching you prepare it. Great directions.
    Risotto has never been a popular dish in the USA, but after preparing it a few times I became a real fan of the dish. You can make it with almost anything and that creamy flavor comes through. I would have never thought of shrimp stock and shrimps. Sounds fantastic!
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  • ivy 16 years ago
    Hi Ahmed, I'm really not an expert on that but as far as I know when adding the alcohol let it evaporate before adding other ingredients. If that's not possible maybe this link will help you more. As for your suggestion I think it will work, but even if you skip the wine the risotto will still taste great, it maybe more like a pilaf.
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    " It was excellent "
    ahmed1 ate it and said...
    Hi Ivy.The dish is great,specially with the saffron addition.How can I substitute the white wine..I can't use alcohol in any of my dishes.What about a tbsp of white vinegar mixed with red grapes juice?? Do you think it will work,I think I heard about that mixture somewhere..
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  • ivy 16 years ago
    Thanks and it tastes even better.
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  • debra47 16 years ago
    Your recipe sounds divine!
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