Risotto allo Zafferano e Gamberi (Risotto of Saffron and Shrimps)
Ingredients for 2 persons;
5 cups canned low-salt chicken broth
3/4 cup white wine
2 tablespoons butter
2 teaspoons minced garlic
1/4 teaspoon black pepper
1/2 pound uncooked large shrimp, peeled, deveined
3/4 cup finely chopped onion
1 1/2 cups arborio rice
1 teaspoon of saffron in a cup of broth
Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.
Melt 1 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.
Melt remaining tablespoon butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time and the saffron, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.
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