Carrot, Saffron, and Shrimp Risotto
Ingredients (serves 4):
300g Arborio rice
2 carrots, grated or very finely chopped
250g peeled shrimp
1 shallot, finely chopped
1 garlic clove, minced
10cl dry white wine (optional)
1L hot vegetable or shellfish stock
1 dose saffron (or 1/2 teaspoon turmeric if needed)
40g grated Parmesan cheese
2 tablespoons olive oil
1 knob of butter
Salt and pepper
Lemon zest (optional)
Fresh parsley, to serve
Preparation:
Infuse the saffron:
Add the saffron threads or powder to a small ladleful of hot stock. Let it infuse while you prepare the rest.
Sauté the carrots:
In a large sauté pan, heat a tablespoon of oil. Add the grated carrots and sauté for 3 to 4 minutes until tender. Set aside.
Start the risotto:
In the same sauté pan, add a tablespoon of olive oil and the butter. Sauté the shallot and garlic without browning.
Add the rice and stir until it becomes pearly.
Deglaze with the white wine (optional), let it evaporate.
Cook in broth:
Add a ladleful of hot broth, then stir until absorbed. Repeat this process for about 18 to 20 minutes, also adding the saffron broth after 10 minutes.
With 5 minutes left, add the precooked carrots.
Cook the shrimp:
In a small skillet, sauté the shrimp for 2-3 minutes over high heat with a drizzle of olive oil, salt, pepper, and a pinch of lemon zest if desired.
Finishing the risotto:
Off the heat, stir in the Parmesan cheese. Adjust the seasoning.
Serve the risotto on plates, top with the shrimp, and sprinkle with fresh parsley.
Tip:
For a more indulgent touch, add a drizzle of cream or a dollop of mascarpone at the end of cooking.