Saffron Risotto With Grilled Shrimp

Recipe Ingredients

6 tablespoons	90ml	Unsalted butter - divided
3 tablespoons	45ml	Extra-virgin olive oil - divided
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Minced shallots
1/2 cup	80g / 2.8oz	Arborio rice
1		Saffron threads
1/4 cup	59ml	Dry white wine
1 cup	237ml	Hot chicken stock - (to 1 1/2)
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese
		Kosher salt - to taste
		Freshly-ground white pepper - to taste
8		Peeled deveined shrimp - halved (large)
		Lengthwise
1/2 teaspoon	2.5ml	Fresh lemon juice
		Minced fresh parsley leaves

Recipe Instructions

To cook rice: In medium saucepan, heat 2 tablespoons butter and 2 tablespoons oil. Add garlic and shallots. Saute until soft. (Do not brown.) Add rice and saffron. Saute until well coated with oil. Deglaze pan with wine. Reduce until almost dry.

Using 4-ounce ladle, add 1 ladle of boiling stock to rice. Stir over medium heat until stock is absorbed and rice is almost dry. Add another ladle of stock. Repeat procedure until all stock has been added or just until rice is tender but still firm. (It should be moist and creamy but not runny.) Remove from heat. Stir in remaining 4 tablespoons butter and Parmesan cheese. Season with salt and pepper. Add more stock if necessary.

To grill shrimp: Season shrimp with 1 tablespoon oil, salt and pepper. Grill just until done. Sprinkle with lemon juice and parsley.

To serve: Divide saffron risotto between 2 warm serving plates. Top each with half of grilled shrimp. Serve immediately.

This recipe yields 2 servings.

Source:
Pioneer Planet, 12-10-2000

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