Saffron Risotto With Grilled Shrimp And Green Onion Vinaigrette
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
41
Spice
47
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
5 cups
Lobster2 tbsps
Olive Oil1 medium
Onion (spanish, finely chopped)3 cloves
Garlic (finely chopped)2 cup
White Wine2 cups
Arborio Rice1 tbsp
Saffron Threads1 tsp
Honey1
Salt1 large
White Onion (cut into chunks)1 cup
Rice Wine Vinegar1 cup
Pure Olive Oil12 large
Shrimp (shelled and deveined)Directions:
1
Bring stock to a simmer in a saucepan
2
Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored
3
Raise the heat to high add the wine, and reduce until dry
4
Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil
5
Cook 2 minutes
6
Add 1 cup of the stock and cook, stirring, until absorbed
7
Repeat with a second cup
8
As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed
9
Add the honey and tarragon and season to taste with salt and pepper
10
Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat
11
Drain and shock in cold water
12
Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed
13
With the motor running, slowly add the oil until emulsified
14
Add the honey, season to taste with salt and pepper and pour into a squeeze bottle
15
Heat the oil in a large saute pan over high heat
16
Season the shrimp with salt and pepper to taste
17
Saute 2 to 3 minutes on each side
18
Spoon risotto into large serving bowl, arrange shrimp on top