Saffron Risotto w/Shrimp
I got this out of the New Professional Chef and it's delicious. The photo shows large shrimp, but the recipe calls for minced shrimp, which makes it more cohesive and maybe a little more sophisticated.
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| Preheat: ° | Yield: 4 servings | |
| Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
- 2 cloves Garlic, minced
- 4 oz. Onion, minced
- 3 oz. Butter
- Saute
- 14 oz Arborio Rice
- Add, coat with butter
- 5 cups Chicken Stock
- Add first 1/3, stir until absorbed
- 2 Bay Leaves
- Pinch Saffron Threads, crushed
- Add w/2nd third of stock, stir until absorbed
- Add remaining stock, stir until absorbed
- 2 TBSP Parsley, minced
- 2 oz. Parmesan, grated
- 10 oz. Shrimp, diced and sauteed
- S&P to taste
- Add and serve