Saffron Risotto with Shrimp

[barbszy]

I made this last night and it's really good. It makes about 6 servings.

Pinch of saffron
2 ounces boiling water
olive oil for the pan
1 small onion, chopped really fine
1 tsp minced garlic (from a jar)
2 1/4 cups arborio rice (a 14-oz pkg)
1/2 cup dry white wine
Up to 8 cups stock (I used chicken stock; original recipe called for fish stock)
2 cups cooked, frozen shrimp (thawed and tails removed)
1 cup frozen peas
2 tbl grated parmesan
2 tbl butter
1 tbl fresh parsley, snipped (or 2 tbl dried parsley)
Fresh ground pepper to taste

Add saffron to the boiling water. Press with a spoon to release the color and flavor. Set aside.
Saute onion in the olive oil until almost translucent. Stir in garlic.
Stir in the rice until coated.
Add white wine and stir a minute.
Add stock, a cup or so at a time, stirring, and allow to simmer until the liquid is almost absorbed. Add more stock until the rice becomes creamy.
Add saffron (and water), shrimp and peas. Stir and cook until everything is hot.
Stir in butter, parmesan and parsley.
Season to taste with fresh ground pepper.

[cat lover]

Sounds good, but I don't have saffron; is it still so expensive?

[barbszy]

With saffron a little goes a very long way. I can get a tiny lucite box with saffron in it for about $3. That contains 1/2 gram of saffron. I have used it to make this one dinner plus about 3 batches of "St. Lucia Buns" and there is still enough left to make that many things again. Check the Hispanic-foods area of your grocery store as well as the spice aisle.

The technique of pouring boiling water over the saffron and pressing it with the spoon really seemed to work.

[cat lover]

Never though of looking in the Hispanic foods area. Next time we go to Louisville I'll have to drop into Meijers and look; they have a really nice section and not too expensive like the specialty groceries, thanks!