Shrimp and saffron risotto

Sometimes all you need is some comfort food – something that makes you feel warm, full and happy when you eat it. One of my favorite comfort food recipes is shrimp and saffron risotto. My mom and I used a recipe from Pressure Cooking for Everyone by Rick Rodgers and Arlene Ward, and it was amazing. My mom, dad and I all ate it for dinner one night, and we couldn’t stop scooping more and more onto our plate. The risotto is creamy and cheesey, yet doesn’t really feel like you’re eating pasta. Trust me on this, you have to try it. All you need is:

  • 4 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled, deveined and cut into halves lengthwise
  • 1/4 teaspoon crumbled saffron threads
  • 1/2 cup dry white wine
  • 1 medium onion, chopped
  • 2 garlic gloves, minced
  • 1.5 cups rice for risotto
  • 3.5 cups shrimp stock; or 1.5 cups canned low-sodium chicken broth, 1 cup bottled clam juice, and 1 cup water, plus more broth or water if needed
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 large ripe tomato, seeded and cut into 1/2-inch cubes
  • 2 tablespoons chopped fresh parsley
  • freshly grated Parmesan cheese, for serving

When my mom and I made it, we just chicken broth and water. In addition, we used kale instead of parsley because we were out of parsley. I hope you try it and enjoy it as much as we did! Below is the recipe from the book:

  1. In a 5- to 7-quart pressure cooker, melt 2 tablespoons of the butter over medium heat. Add the shrimp and cook just until they turn pink, about 2 minutes. Using a slotted spoon, transfer the shrimp to a plate and set aside.IMG_1728
  2. Stir the saffron into the wine and set aside. Add the remaining 2 tablespoons butter to the pot and heat over medium heat. Add the onion and garlic and cook just until beginning to soften, about 1 minute. Add the rice and stir constantly until it is well coated with butter but not browned, about 1 minute. Add the saffron-wine and cook until it is almost completely evaporated, about 2 minutes. Stir in the shrimp stock and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.IMG_1733
  3. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain pressure, cook for 6 minutes. Remove from the heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam. Taste the risotto; it should be barely (al dente). If necessary, return to medium-low heat, add 1/2 cup water, and stir until the rice is tender.IMG_1737
  4. Just before serving, stir in the shrimp, tomato, and parsley. Season with additional salt and pepper. Serve immediately, with the cheese passed on the side.

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