Saffron and Shrimp Risotto

12 Nov

I have found it really difficult to blog regularly the last few weeks and I apologise – this little thing called ‘work’ seems to be taking up most of my free time, and the rest of my free time, is occupied by day dreaming, researching, and talking about a little matter of my our ‘wedding’.

However I had the day off today (I love getting both US and Mexican holidays!) and ‘C’ is out of town, so I have no distractions and had the perfect opportunity to send a little love to my blog.

A few days ago, I saw this amazing looking saffron risotto on one of the blogs that I follow called Eating Deliciously, and the minute I saw it I just knew I had to make it, and as C was out of town I thought this would be the ideal time to do so. As I may have mentioned a few times previously *ahem* I love my rice dishes, but C is rather indifferent to rice as he is more of a potato man (a true Peruvian at heart!). Although he does eat rice, and has enjoyed the few risottos I have made in the past – I feel that I can never really relax and enjoy my risotto when he is around, as I feel he is judging me when I have my massive bowl of risotto and he has a couple to tablespoons!!

Anyway I digress, back to Eating Deliciously. As I mentioned it’s a super cute blog that I have been following recently, and really enjoy – I think every recipe that I have seen on it I have either wanted to make or eat myself, and then I saw this Saffron Risotto and it was love! Here you can find the original post: http://eatingdeliciously.blogspot.com/2011/11/saffron-risotto.html

I wanted to make this risotto a bit more of a rounded meal with some protein and vegetables – and the outcome with excellent..if I do say so myself :) As usual when I make risotto I follow Jamies Oliver’s basic recipe and tweak it depending on what I fancy, but I have really found that it has been the fail safe way of making excellent creamy risottos.

Saffron and Shrimp Risotto

  • 4 cups vegetable stock (I used one vegetable stock cube)
  • ¼ tsp saffron
  • 1-2 tbsp Olive oil
  • 1 small leek, thinly sliced
  • 1 cup Arborio rice
  • 1-2 glasses of wine
  • 3-4 cloves garlic, minced
  • 2 handful of frozen shrimp, thawed
  • ½ cup frozen peas
  • 2 handful parmesan cheese
  • Generous portion of chopped parsley

In a saucepan heat the stock until it comes to a boil, turn the heat off and stir in the saffron.

In a separate saucepan (I used Lola my tursty La creuset which worked fabulously) heat the olive oil, and then throw in the leek and garlic and fry for a few minutes.

Add the rice and stir continuously until the rice becomes translucent, but make sure it doesn’t burn. Then pour in the glass or two of wine (this is when it starts to smell fantastic!)

Once the wine is absorbed, ladle in the warm stock one ladle at a time. Continuously stir the risotto (the stirring ensures you massage out all the starch so that it becomes creamy) until the liquid is absorbed. Continue this process until the rice is very tender and soft. (I used the entire 4 cups)

Then add the prawns and peas and stir them in until they become thoroughly warmed through. Turn off the heat, throw in the parmesan and parsley and then mix it all together.

Put a lid on the saucepan and let it rest for a few minutes (now you have time to do all your dishes before you eat)

Serve in a little bowl and savour :)

11 Responses to “Saffron and Shrimp Risotto”

  1. frugalfeeding November 12, 2011 at 18:22 #

    Looks like a great risotto!

    • The Travelling Chopsticks November 14, 2011 at 15:56 #

      HA – it was awesom :) one of those times that you wish you had a never ending supply! Thanks for stopping by X

      • promenadeplantings November 20, 2011 at 17:07 #

        I love risotto, and this sounds like a great combination of flavours

      • The Travelling Chopsticks November 20, 2011 at 20:32 #

        Thank you so much for stopping by – and yes the combination really worked. I’m usually more of a bacon & mushroom kind of girl…but this really worked too :)

  2. balvinder November 30, 2011 at 20:32 #

    Risotto is our family favorite. I love the creamy texture. I also love the subtle flavour of saffron which you added in it. I have never tried in risotto but yes we often use saffron in Indian cooking. I will be adding your blog to my blogroll and i spotted you through YBR.

  3. Eating Deliciously December 1, 2011 at 19:40 #

    Thanks for the shout out and kind words! Your risotto looks fantastic and I love the addition of shrimp!

  4. Jane September 28, 2012 at 14:41 #

    This was so delicious!!!! And easy :) Thx for sharing!

    • The Travelling Chopsticks September 30, 2012 at 19:30 #

      Thanks so much Jane for stopping by! And i am really glad that you enjoyed it – inspiring me to get myself back into the kitchen!

  5. Eggton May 7, 2013 at 16:33 #

    Wow, this looks so creamy! Can’t wait to try it.

Trackbacks/Pingbacks

  1. YBR,Your Best Recipes of November 2011 - November 30, 2011

    [...]   **Alex, Como Water, Saffron and Shrimp Risotto [...]

  2. Happy Birthday The Travelling Chopsticks! | The Travelling Chopsticks - September 30, 2013

    […] Saffron & Shrimp Risotto: My all time favourite recipe and comfort […]

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