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 :)