Best 8 Saffron And Shellfish Risotto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to the Mediterranean coast with this exquisite Saffron and Shellfish Risotto. This dish is a symphony of flavors, textures, and vibrant colors that will tantalize your taste buds and transport you to a seaside haven.

Our Saffron and Shellfish Risotto recipe collection offers three variations to suit your preferences and dietary needs. Dive into the classic Saffron and Seafood Risotto, bursting with the briny essence of shrimp, calamari, and mussels. Experience the delicate flavors of the Saffron and Prawn Risotto, where succulent prawns take center stage. And for a vegetarian delight, try the Saffron and Mushroom Risotto, where earthy mushrooms provide a savory and satisfying foundation.

Each risotto recipe in this collection is crafted with the finest ingredients, including aromatic saffron, creamy arborio rice, and a flavorful broth. The result is a luscious and velvety risotto that is perfectly balanced and utterly irresistible.

Indulge in the ultimate comfort food experience with our Saffron and Shellfish Risotto. Its vibrant colors will brighten your table, while its rich flavors will warm your soul. So, gather your loved ones, set the table, and prepare to savor this exquisite culinary creation.

Check out the recipes below so you can choose the best recipe for yourself!

SAFFRON RISOTTO WITH SHRIMP AND PEAS



Saffron Risotto with Shrimp and Peas image

Plump shrimp and fresh spring peas make a delicious duo in this lemony risotto, while a pinch of saffron gives it a striking golden hue.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 55m

Number Of Ingredients 12

4 cups low-sodium chicken broth
1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup finely chopped yellow onion (from 1 small)
1 1/2 cups short-grain Italian rice, such as arborio
1/4 cup dry white wine, such as Sauvignon Blanc
1 pinch saffron
1 pound large peeled, deveined shrimp
3/4 cup fresh peas
3 tablespoons unsalted butter, room temperature
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 ounces), plus more for serving

Steps:

  • In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds.
  • Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
  • Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

RISOTTO CON ZAFFERANO E PANCETTA IN PENTOLA A PRESSIONE (SAFFRON AND PANCETTA RISOTTO)



Risotto con Zafferano e Pancetta in Pentola a Pressione (Saffron and Pancetta Risotto) image

Fragrant, flavorful saffron is the perfect ingredient for a simple, yet tasty risotto. You can prepare this recipe in no time using a pressure cooker, or choose to make it the traditional way in a regular pot.

Provided by miche

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 33m

Yield 4

Number Of Ingredients 11

2 ¾ cups vegetable broth
3 ½ tablespoons hot water
1 pinch saffron threads
2 tablespoons extra-virgin olive oil
½ onion, thinly sliced
10 ½ ounces Arborio rice
½ cup white wine
½ cup grated Parmesan cheese
2 tablespoons grated Parmesan cheese
1 ¾ ounces pancetta, cubed
2 tablespoons butter

Steps:

  • Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
  • Combine hot water and saffron threads in a small bowl.
  • Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
  • Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
  • Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.

Nutrition Facts : Calories 510.1 calories, Carbohydrate 67.2 g, Cholesterol 30.7 mg, Fat 18.1 g, Fiber 2 g, Protein 12.4 g, SaturatedFat 7.3 g, Sodium 644.1 mg, Sugar 3.7 g

SAFFRON RISOTTO WITH GRILLED SHRIMP AND GREEN ONION VINAIGRETTE



Saffron Risotto with Grilled Shrimp and Green Onion Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 20

5 cups lobster or shrimp stock
3 tablespoons olive oil
1/2 medium Spanish onion, finely chopped
3 cloves garlic, finely chopped
2 cup white wine
2 cups arborio rice
1 tablespoon saffron threads
1 tablespoon honey
2 tablespoons coarsely chopped fresh tarragon
Salt and freshly ground pepper
8 scallions
1/2 large white onion, cut into chunks
3 garlic cloves
1/3 cup rice wine vinegar
1 cup pure olive oil
1 teaspoon honey
Salt and freshly ground pepper
12 large shrimp, shelled and deveined
2 tablespoons olive oil
Salt and freshly ground pepper

Steps:

  • Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored. Raise the heat to high add the wine, and reduce until dry. Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil. Cook 2 minutes.
  • Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed. Add the honey and tarragon and season to taste with salt and pepper.
  • Green Onion Vinaigrette: Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water.
  • Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle.
  • Grilled Shrimp: Heat the oil in a large saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute 2 to 3 minutes on each side. Spoon risotto into large serving bowl, arrange shrimp on top.

MEDITERRANEAN SQUID (CALAMARI) FILLED WITH SHELLFISH, SAFFRON RISOTTO AND INK SAUCE



Mediterranean Squid (calamari) filled with Shellfish, Saffron Risotto and Ink Sauce image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup white wine
1 pound mussels, scrubbed and de-bearded
1 pound clams, scrubbed
1 cup cooked, diced lobster meat
3 1/2 ounces crabmeat
Salt and freshly ground black pepper
Pinch saffron
14 ounces squid bodies, cleaned
1 onion, chopped fine
1 tablespoon chopped garlic
1 tablespoon chopped fresh thyme leaves
4 units squid ink
1/2 cup cream
Fresh herbs, as garnish

Steps:

  • Shellfish bouillon: Add the white wine to a saucepan and bring to a boil. When the white wine is boiling, add mussels, clams, and water to just cover, then cook until the shellfish open, about 5 to 8 minutes. Drain and reserve both the water and the shellfish. Remove the mussels and the clams from their shells - keep them separate. Discard the shells. Roughly chop the mussels and clams and combine with the lobster and crabmeat. Season with salt and pepper.
  • Add the saffron to the warm shellfish bouillon and bring to a simmer. Fill the squids (cleaned) with the lobster mix and add to the simmering bouillon. Cook for 5 minutes, then remove the stuffed squids and set aside. Reserve the bouillon.
  • Sauce: In a large skillet, saute the onion, garlic, and thyme until soft, about 5 minutes.
  • Add the reserved shellfish bouillon, squid ink and cream. Boil down until reduced by 1/3, about 10 minutes. Strain onto a small pot, then boil the sauce for another 10 minutes.
  • Serve the stuffed squid with the cream sauce and garnish with fresh herbs.

CALAMARI FILLED WITH SHELLFISH, SAFFRON RISOTTO AND INK SAUCE



Calamari Filled with Shellfish, Saffron Risotto and Ink Sauce image

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

1/2 cup white wine
1 pound mussels, scrubbed and debearded
1 pound clams, scrubbed
1 cup cooked, diced lobster meat
3 1/2 ounces crabmeat
Salt and freshly ground black pepper
Pinch saffron
14 ounces squid bodies, cleaned
1 onion, chopped fine
1 tablespoon chopped garlic
1 tablespoon chopped fresh thyme leaves
4 units squid ink
1/2 cup cream
Fresh herbs, as garnish

Steps:

  • Shellfish bouillon: Add the white wine to a saucepan and bring to a boil. When the white wine is boiling, add mussels, clams, and water to just cover, then cook until the shellfish open, about 5 to 8 minutes. Drain and reserve both the water and the shellfish. Remove the mussels and the clams from their shells - keep them separate. Discard the shells. Roughly chop the mussels and clams and combine with the lobster and crabmeat. Season with salt and pepper.
  • Add the saffron to the warm shellfish bouillon and bring to a simmer. Fill the squids (cleaned) with the lobster mix and add to the simmering bouillon. Cook for 5 minutes, then remove the stuffed squids and set aside. Reserve the bouillon.
  • Sauce: In a large skillet, saute the onion, garlic, and thyme until soft, about 5 minutes.
  • Add the reserved shellfish bouillon, squid ink and cream. Boil down until reduced by 1/3, about 10 minutes. Strain onto a small pot, then boil the sauce for another 10 minutes.
  • Serve the stuffed squid with the cream sauce and garnish with fresh herbs.

PRESSURE-COOKER SHRIMP AND SAFFRON RISOTTO



Pressure-Cooker Shrimp and Saffron Risotto image

Provided by Food Network Kitchen

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 small onion, coarsely chopped
3 large cloves garlic, smashed
1 teaspoon fennel seeds
1 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
1 1/2 cups Arborio rice
2 tablespoons tomato paste
Pinch saffron threads
1/4 cup dry white vermouth
3 cups chicken broth, low-sodium canned or homemade
1 pound medium shrimp, peeled and deveined

Steps:

  • Heat the olive oil in a 7-liter pressure cooker over medium-high heat. Add the onion, garlic, fennel seeds, the 1 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Add the rice, tomato paste, and saffron and stir until the grains are evenly colored. Stir in vermouth and chicken broth.
  • Close the pressure cooker lid and bring the pressure up to high (which can take up to 10 minutes), then reduce the heat, if necessary, to maintain an even pressure for 3 minutes. Remove from the heat and press the cooker's pressure indicator stem until no more steam comes out.
  • Carefully remove the lid--the risotto will look a bit soupy at this point. Stir in the shrimp and let the risotto stand, off the heat, until shrimp are pale pink and cooked through, about 2 minutes. Season with additional salt and pepper, to taste.

SAFFRON AND SHELLFISH RISOTTO



Saffron and Shellfish Risotto image

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

6 to 8 cups Mrs. Kostyra's Vegetable Stock, or canned low-sodium vegetable broth
12 littleneck clams, scrubbed
24 medium shrimp, peeled, deveined, cut into thirds, shells reserved
3 tablespoons olive oil
1/2 cups finely chopped shallots
Pinch saffron threads
1 cup Arborio or Carnaroli rice
1/2 cup white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus more for shaving (optional)
1/4 cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper

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.

SAFFRON RISOTTO WITH SCALLOPS



Saffron Risotto With Scallops image

The focus here is on bay scallops, which are smaller than their ocean counterparts and bring a briny sweetness to any dish. It is worth saving fish heads and shrimp shells to make seafood stock, but if homemade is not available, the store-bought kind will do. Watch the cooking time -- the rice should be served al dente. (The New York Times)

Provided by Florence Fabricant

Categories     dinner, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

1 tablespoon unsalted butter
1 medium-size onion, chopped
1 1/2 cups Italian arborio rice for risotto
1/2 cup dry white wine
1/2 teaspoon saffron
4 1/2 cups hot well-seasoned fish stock (approximately)
1 pound Peconic or Nantucket Bay scallops
Salt and hot red pepper flakes to taste

Steps:

  • Heat butter in heavy three-quart saucepan. Add onion and saute over medium heat until translucent but not brown. Stir in rice and cook, stirring, until grains turn white. Stir in wine and cook, stirring, for five minutes, until most of the wine has evaporated.
  • Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it.
  • When most of the wine has evaporated, stir in a half cup of the stock and adjust the heat so the mixture cooks at a steady simmer. When most of that stock has evaporated, stir in the stock with the saffron and continue to cook, stirring frequently.
  • Continue adding stock, about a half cup at a time, stirring frequently, until the rice is just barely tender, about 15 minutes longer. You may not need to add all the remaining stock.
  • Stir in scallops. Continue cooking, stirring gently, another three to five minutes, until rice is al dente and scallops are cooked. Add a little stock if necessary. Season to taste with salt and red pepper flakes; serve at once.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 2 grams, Carbohydrate 44 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 791 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready.
  • Use high-quality ingredients: The better the ingredients, the better the risotto will be. Look for fresh, flavorful seafood and a good-quality saffron.
  • Toast the rice: This helps to develop the flavor of the rice and prevents it from becoming mushy.
  • Add the liquid gradually: This will help the rice to cook evenly and prevent it from becoming too soupy.
  • Stir constantly: This will help to prevent the rice from sticking to the bottom of the pan and burning.
  • Cook the risotto until it is al dente: The rice should be tender but still have a slight bite to it.
  • Finish the risotto with butter and Parmesan cheese: This will add richness and flavor to the dish.

Conclusion:

Saffron and shellfish risotto is a delicious and elegant dish that is perfect for a special occasion. It is relatively easy to make, but it does require a little bit of time and attention. By following the tips above, you can make sure that your risotto turns out perfectly.

Related Topics