Save It A luxurious, creamy risotto infused with fragrant saffron and brightened with fresh lemon, topped with tender sautéed shrimp—perfect for a special dinner or an elegant weeknight meal.
I enjoy making this risotto for special occasions because it feels elegant yet is simple enough for a weeknight.
Ingredients
- Seafood: 16 large shrimp (peeled and deveined), 1 tbsp olive oil, Salt and freshly ground black pepper, to taste
- Broth: 4 cups (1 liter) low-sodium chicken or vegetable broth, 1 pinch saffron threads
- Risotto Base: 2 tbsp unsalted butter, 2 tbsp olive oil, 1 small yellow onion finely diced, 2 garlic cloves minced, 1 ½ cups Arborio rice, ½ cup dry white wine
- Finishing: Zest and juice of 1 lemon, ½ cup freshly grated Parmesan cheese, 2 tbsp unsalted butter (cold cubed), 2 tbsp fresh parsley chopped (optional)
Instructions
- Step 1:
- In a small saucepan, heat the broth with saffron threads over low heat keep warm but not boiling.
- Step 2:
- In a large skillet or wide saucepan, heat 2 tbsp butter and 2 tbsp olive oil over medium heat Add the onion and cook until translucent about 3 minutes Add garlic and cook for 1 minute more.
- Step 3:
- Stir in the Arborio rice and cook, stirring, for 2 minutes to toast the grains lightly.
- Step 4:
- Pour in the white wine and stir until absorbed.
- Step 5:
- Add a ladleful of hot saffron broth to the rice, stirring until most of the liquid is absorbed Continue adding broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next This process should take 18 20 minutes, until the rice is creamy and al dente.
- Step 6:
- Meanwhile, season shrimp with salt and pepper In a separate skillet, heat 1 tbsp olive oil over medium-high heat Sauté shrimp for 2 3 minutes per side, until pink and opaque Set aside and keep warm.
- Step 7:
- Once the risotto is cooked, remove from heat Stir in lemon zest, lemon juice, Parmesan cheese, and cold butter cubes until creamy Taste and adjust seasoning.
- Step 8:
- Serve risotto in bowls, topped with sautéed shrimp and a sprinkle of fresh parsley, if desired.
Save It This dish always brings my family together around the dinner table to enjoy a special meal.
Required Tools
Medium saucepan for broth, large skillet or wide saucepan for risotto, skillet for shrimp, wooden spoon, ladle, and fine grater or microplane for lemon zest.
Allergen Information
Contains shellfish (shrimp), dairy (butter, Parmesan), and may contain gluten if using non-certified gluten-free broth or cheese Always check ingredient labels if you have allergies.
Nutritional Information
Per serving: Calories 470, Total Fat 19 g, Carbohydrates 50 g, Protein 23 g.
Save It This saffron lemon risotto is the perfect balance of flavor and comfort, ideal for impressing guests or enjoying a cozy night in.
Common Questions About Recipes
- → How do I infuse saffron flavor into the dish?
Soak saffron threads in warm broth before gradually adding to the rice, enhancing color and aroma throughout cooking.
- → What is the best way to cook the shrimp?
Sauté shrimp in olive oil over medium-high heat for 2–3 minutes per side until pink and opaque, then set aside warm.
- → Can I substitute the broth used in this dish?
Yes, low-sodium chicken or vegetable broth works well; for pescatarian preferences, vegetable broth is recommended.
- → How do I achieve the creamy texture in the risotto?
Slowly stir hot saffron broth into Arborio rice, letting each addition absorb fully; finish with butter and Parmesan cheese.
- → What wine pairs best with this dish?
A crisp Italian white like Pinot Grigio or Vermentino complements the citrus and seafood notes perfectly.