03/25/2023
Ingredients:
1 lb. large shrimp, peeled and deveined
1 cup Arborio rice
4 cups chicken or vegetable stock
1/2 cup dry white wine
1 small onion, chopped
2 cloves garlic, minced
1 tsp saffron threads
2 tbsp unsalted butter
2 tbsp olive oil
1 tbsp fresh thyme leaves, chopped
1 lemon, zested and juiced
Salt and black pepper, to taste
Freshly grated Parmesan cheese, for serving
Instructions:
In a small bowl, steep saffron threads in 1/4 cup of warm water and set aside.
In a large saucepan or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
Add the Arborio rice to the pan and stir until the grains are coated with the butter and oil. Cook for 2-3 minutes, stirring frequently, until the rice begins to turn translucent.
Pour in the white wine and cook for 2-3 minutes until the liquid has been absorbed by the rice.
Add the chicken or vegetable stock to the pan, 1 cup at a time, stirring constantly until each cup of liquid has been absorbed by the rice before adding the next cup. This process should take about 20-25 minutes.
Add the saffron water, lemon zest, thyme leaves, salt and black pepper to the pan and stir to combine.
Add the shrimp to the pan and cook for 3-4 minutes, until they turn pink and opaque.
Squeeze the lemon juice over the risotto and stir to combine.
Serve the risotto hot, garnished with freshly grated Parmesan cheese.
Enjoy your delicious shrimp and saffron risotto with thyme and lemon!
