Saffron-Shrimp Risotto Recipe
This exquisite risotto with saffron and shrimp will be remembered by all your guests!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quericavida.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Skillet
- Wooden spoon
- Ladle
- Measuring cup
- Grater
- Stove
Ingredients
- 4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
- 1/2 teaspoon salt
- 1/4 teaspoon saffron threads
- 1 tablespoon olive oil
- 1 cup finely chopped shallots
- 2 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh thyme leaves
- 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
- 2 cups uncooked short-grain Arborio rice
- 1/2 cup white wine
- 1/3 cup whipping cream
- 1 lb uncooked medium shrimp, peeled, deveined
- 3/4 cup shredded Parmesan cheese (3 oz)
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