Recipe Shrimp, Saffron, and Citrus Risotto
A risotto that marries Northern and Southern Italy: vibrant in color and bursting with flavor.
Ingredients for 4 people:
- 360g Carnaroli rice*
- 0.1g Cuore Siciliano saffron threads*
- Extra-virgin olive oil*
- Riserva del Mare fine salt*
- 220g (or 20) shrimp
- 1 celery stalk
- 1 shallot
- 1 carrot
- 1 glass of white wine
- 30g butter
- 1 organic, untreated orange
- 1 organic, untreated lemon
- Pepper
- A few coriander leaves for garnish
* Products available at MO Tra Mozzarelle & Olive
- Steep the 0.1g of Cuore Siciliano saffron threads in ¼ glass of warm water.
My tip:
This "king of spices" does not handle cooking well; regardless of the recipe, do not cook it for more than 5 minutes, or you will degrade its flavor. - Peel and finely chop the shallot.
- Peel the carrot and cut it into rounds.
- Clean the celery stalk and slice it.
- Shell the shrimp. Reserve the heads and shells. Set aside the 8 best-looking shrimp; cut the others into 1.5–2 cm pieces.
- Make a shrimp stock:
Add a drizzle of extra-virgin olive oil to a saucepan and sauté the shallot, carrot, and celery. When the vegetables are lightly golden, add the shrimp heads and shells.
After a few minutes, add the white wine. Let it reduce, then add 1.5L of water and simmer over low heat for 40 minutes. Season with Riserva del Mare fine salt. - In a large pan, add a drizzle of extra-virgin olive oil and the Carnaroli rice; sauté until the grains become translucent.
- Gradually add the shrimp stock—keeping the rice moist—and cook over medium heat for 15 minutes.
- Only then (after the 15 minutes are up), add the saffron infusion and the chopped shrimp, and continue cooking for another 3–5 minutes.
- Meanwhile, add a drizzle of extra-virgin olive oil to a small pan and quickly brown the 8 reserved shrimp on both sides.
- Turn off the heat under the risotto! Add the butter (cut into pieces) and grate the orange and lemon zest over the risotto. Stir gently.
- Pro tip: the butter should melt, not cook.
- Serve on plates, topping each portion with 2 shrimp and a few cilantro leaves for garnish.
Bon appétit!
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