Saffron Shrimp Risotto

3/4 cup Arborio / Risotto Rice
2 cups Peeled and prepared Shrimp
1 1/2 tbsp Extra Virgin Olive Oil
1/2 medium Onions, chopped fine
1 tsp Saffron
1 clove minced Garlic
3 cup Chicken Broth
1/2 cup dry White Wine
1 tbsp Butter
2 cups Ruccola (rocket lettuce)
2 tbsp Parmesan Cheese, grated

Watch a video on how to make risotto if you've never done it. It's an art, it's not something that you leave unattended like regular rice for 20 minutes. You watch, add wine or stock, and stir, let it cook down, and do it again.

Saute onion in olive oil over medium heat until golden, but not fully brown. Add arborio rice and stir, letting rice begin to color, but not stick. Add wine to cover rice, add saffron at this point, and let cook down almost all the way, it will be bubbly. Add 2 ladles of broth, again covering rice with liquid (not a lid!). Stir and cook. Don't let it stick, but let it continue to cook down and add more broth until the rice has a kernel of white when smashed between your thumb and forefinger. This should take about 15-18 minutes. Add the shrimp with only about 5 minutes to go. You don't want to overcook shrimp, and you don't want to have the risotto too soupy or mushy. Cooking risotto is an art, but when it's done correctly, it's creamy and has just a bit of chewiness to the grain remaining. When that kernel of white remains when smashed, remove from heat, add the butter, parmesan, garlic and rucola. Stir to combine and let it sit 5 minutes to rest. The flavors will mature in this 5 minutes. Serve over a bed of fresh ruccola. White wine, medium dry, goes well with this dinner. This is not a meal that you can leave cooking on its own, but when it's done correctly, it's amazing and all you need for a light dinner.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SMYRNA38.