Recipe

Saffron And Shrimp Risotto Recipe

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Ingredients

Directions

Step #1 In a small nonreactive saucepan, warm the saffron & wine over moderate heat for 1 min.
Step #2 In a medium saucepan, boil the shrimp shells with 6 1/2 c of water over high heat for 5 mins.
Step #3 Strain the stock into a medium saucepan; keep hot over moderately low heat.
Step #4 In a large nonreactive saucepan, melt 1 1/2 tbsps of the butter over high heat.
Step #5 Add the shrimp & cook, until just opaque, stirring, about 3 mins; transfer to a plate.
Step #6 Add the remaining 1/2 tbsp butter & the onion to the pan & cook over moderately high heat until the onion is translucent, about 2 mins.
Step #7 Stir in the rice.
Step #8 Add the saffron liquid & boil it until almost completely evaporated.
Step #9 Add 1 c of the hot shrimp stock or just enough to form a thin veil over the rice.
Step #10 Gently boil the rice, stirring, until the liquid is absorbed.
Step #11 Repeat this procedure, adding the hot stock 1 c at a time, until it is all used & the rice is tender but firm.
Step #12 Add the shrimp & cook just to warm through.
Step #13 Fold in the tomatoes & season this with salt & pepper.
Step #14 Serve at once.
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