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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Kattappa 2
[email protected]I'm not a big fan of seafood, but I actually really enjoyed this risotto. The saffron gave it a really nice flavor.
Aevion Blakes
[email protected]I would give this recipe a 3 out of 5 stars. It was easy to make and the flavor was good, but it wasn't anything special.
Kababiito Bridget
[email protected]The risotto was good, but I've had better. The saffron flavor was a bit too strong for my liking.
Amg Playboy
[email protected]The risotto was a little bland. I think it could have used more salt and pepper.
rosa price
[email protected]This risotto was a bit too rich for my taste, but it was still very good. I think I would use less butter next time.
MrsLynn Edwards
[email protected]I love the vibrant color that the saffron gives to this dish. It's also packed with flavor, thanks to the seafood and the saffron. I would definitely recommend this recipe.
Tade Funmilayo
[email protected]This recipe is a keeper! The saffron and shellfish risotto was creamy, flavorful, and absolutely delicious. I can't wait to make it again.
RAMJI UPADHYAYA
[email protected]I made this for a dinner party and it was a huge hit! Everyone raved about the flavor and texture of the risotto. I will definitely be making this again.
Matiullah Abid
[email protected]This was my first time making risotto and it was surprisingly easy! The instructions were clear and concise, and the dish came out just as pictured. The saffron and shellfish added a touch of elegance to the dish.
Sulieman oluwatosin Comfort
[email protected]I followed the recipe exactly and it turned out perfectly. The risotto was cooked to perfection and the seafood was cooked through but still tender. The saffron gave the dish a beautiful golden color and a subtle, yet distinct flavor.
Kevin Mwangi
[email protected]This saffron and shellfish risotto was an absolute delight! The flavors of the saffron and seafood blended perfectly, and the creamy texture of the risotto was divine. I highly recommend this recipe for a special occasion dinner.