SAFFRON AND SHELLFISH RISOTTO
For an extra-special evening, make this carefully-stirred, decadent dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 12
Steps:
- Heat stock in pan over high heat. Add clams; cover. Cook until opened, 5 to 10 minutes. Using a slotted spoon, transfer clams to a bowl. Discard unopened clams. Remove clams from shells, and chop clam meat. Add shrimp shells to stock. Cover; simmer 15 minutes. Pour stock through fine sieve, discarding solids and sand left in pan. Return stock to stove; keep at simmer over medium heat.
- Heat oil in heavy-bottomed saucepan over medium heat. Add shallots and saffron; cook, stirring, until translucent. Add rice; cook, stirring, until rice begins to sound like glass beads, 3 to 4 minutes.
- Add wine to rice. Cook, stirring, until wine is absorbed. Using a ladle, add 3/4 cup of hot stock to rice. Using a wooden spoon, stir rice constantly, at medium speed. When rice has absorbed most but not all of the liquid and mixture is just thick enough to leave a clear wake behind the spoon when stirring, add another 3/4 cup stock.
- Continue adding stock in this manner, stirring constantly, until rice is mostly translucent but still opaque and slightly crunchy in center. Add shrimp; continue stirring and adding stock until rice is still al dente but not crunchy and shrimp is cooked through, about 3 minutes. As rice nears doneness, watch carefully, and add smaller amounts of liquid. The mixture should be thick enough that grains of rice are suspended in liquid about the consistency of heavy cream. It will thicken slightly when removed from heat.
- Remove from heat. Stir in clams, butter, Parmesan cheese, if using, and parsley; season with salt and pepper. Divide among four bowls, and grate or shave Parmesan over risotto, if desired. Serve immediately.
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Sanaa Khalil
[email protected]I would definitely recommend this recipe to anyone who loves seafood and risotto.
Joann Thomas
[email protected]This risotto was a bit time-consuming to make, but it was definitely worth it. The flavors were amazing and the risotto was cooked perfectly.
Sire Diane
[email protected]I'm not a big fan of seafood, but I really enjoyed this risotto. The saffron and shrimp flavors were perfectly balanced.
Amour Ally
[email protected]This was my first time making risotto and it turned out great! The recipe was easy to follow and the results were delicious. I will definitely be making this dish again.
Jorunee Griffin
[email protected]Overall, this was a great recipe. The risotto was delicious and the shrimp were cooked perfectly. I would definitely recommend this recipe.
Dj youngboss
[email protected]The risotto was a bit too soupy for my taste. I think I'll cook it for a few minutes less next time.
Carrie Cunningham
[email protected]The risotto was a bit bland. I think I'll add some more spices next time.
Angel Wanjiru
[email protected]This risotto was a bit too salty for my taste. I think I'll reduce the amount of salt next time.
Khadija Jim
[email protected]I wasn't sure how the saffron and shellfish would go together, but I was pleasantly surprised. The flavors were amazing and the risotto was cooked perfectly. I would definitely recommend this recipe.
Grace Mutimba
[email protected]This recipe was easy to follow and the results were delicious. The risotto was creamy and the shrimp were cooked perfectly. I will definitely be making this dish again.
SHELIM KO SHELIM KOHI
[email protected]I followed the recipe exactly and it turned out perfectly. The risotto was creamy and flavorful, and the shrimp were cooked to perfection. I will definitely be making this dish again.
Brie Valeh
[email protected]This risotto was amazing! It had the perfect balance of flavors and the shrimp were cooked perfectly. I would definitely recommend this recipe to anyone who loves seafood.
Ramyrose Ong
[email protected]This saffron and shellfish risotto was a delightful experience to cook. The combination of flavors was exquisite, and the risotto had a perfect texture. I especially enjoyed the addition of the shrimp, which added a nice, briny flavor to the dish.