SEAFOOD RISOTTO
Creamy, flavorful risotto with easy-to-follow directions. Don't be intimidated: just get your broth going in one pan, and your rice in another, and slowly combine. Don't forget to taste as you get toward the end of cooking! This seafood recipe uses clams and leftover salmon, but the seafood variations are endless. I use water and clam juice here (not chicken broth) to allow the seafood flavor to shine.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Rice Risotto Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Place water, bottled clam juice, and reserved juice from canned clams into a medium saucepan. Set over medium-high heat; bring to a boil, then reduce heat to low.
- In a large pot or deep skillet, melt butter over medium heat. Stir in onion, and cook until softened, stirring occasionally, about 10 minutes. Stir in rice, and cook, stirring, for 3 to 5 minutes. Do not let rice brown. Pour in wine, and cook, stirring, until the wine is evaporated. Add 1/2 cup of simmering broth, and stir until the broth is almost all evaporated. Then add another 1/2 cup of broth. Stir in saffron and basil. Continue adding broth 1/2 cup at a time and stirring until the liquid has evaporated until the rice is almost al dente, about 20 minutes.
- When the inside of the rice is slightly more firm than you desire in the final dish, stir in clams, flaked salmon, and 1/2 cup broth. Stir until the liquid evaporates. Season with salt and pepper. Stir in 1/2 cup broth, and stir vigorously. Remove from heat before the liquid has completely evaporated.
Nutrition Facts : Calories 469.3 calories, Carbohydrate 59 g, Cholesterol 67.2 mg, Fat 13 g, Fiber 1.2 g, Protein 21.5 g, SaturatedFat 5.9 g, Sodium 359 mg, Sugar 1.2 g
SAFFRON RISOTTO WITH SHRIMP AND PEAS
Plump shrimp and fresh spring peas make a delicious duo in this lemony risotto, while a pinch of saffron gives it a striking golden hue.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 55m
Number Of Ingredients 12
Steps:
- In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds.
- Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
- Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.
SAFFRON RISOTTO | RISOTTO ALLA MILANESE RECIPE
Saffron risotto (Risotto alla Milanese) is probably one of the most famous risotto recipe. Creamy and tasty, saffron risotto is made with rice, saffron, butter, meat stock, dry white wine and Parmigiano cheese. The rice traditionally used for this recipe is Carnaroli rice.
Provided by Recipes from Italy
Categories risotto recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Make beef or chicken stock. When the stock boils, reduce the heat and hold at a gentle simmer covered with a lid. Meanwhile, finely chop the onion.
- In a non-stick pan, simmer half the butter with the onion for 2 minutes on medium heat. Stir from time to time, till the onion is soft and traslucent. Now add the rice and cook for 2 minutes, always stirring, till the grains are slightly glassy.
- add the white wine, stir and let it evaporate, over high heat. Then add the boiling stock. During cooking, the rice must always be covered with stock. Let it cook for about 14 minutes and stir occasionally until ready.
- While risotto is cooking, crush the saffron threads between two sheets of parchment paper. Then dissolve the powder in half a ladle of hot stock. After about 14 minutes of cooking, turn off the heatand add the saffron.
- Add the butter and parmigiano. Stir and serve
Nutrition Facts : ServingSize 100 g, Calories 144 cal
RISOTTO MILANESE
Provided by Anne Burrell
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
- Add the saffron to the hot chicken stock; the stock should turn bright yellow.
- Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
- Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
- Toss in the butter and Parmigiano-Reggiano and "whip the heck out of it." The rice should be creamy but still flow and hold its own shape.
SAFFRON RISOTTO
A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat the stock in a pan over a very low heat - have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it's absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it's absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.
- Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.
Nutrition Facts : Calories 548 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium
SAFFRON RISOTTO IN THE PRESSURE COOKER
In Italy, this is known as 'risotto alla Milanese,' 'risotto giallo,' or 'risotto allo zafferano.' Whatever you call it, it is the king of risottos, the simplest yet best known of all. The traditional preparation requires 20 minutes of stirring and cooking, but I managed to learn how to prepare it in the pressure cooker or an Instant Pot®. I swear, you won't notice the difference! I have provided further tips for all your pressure cooker risottos in the notes at the end of the recipe.
Provided by FrancescaM
Categories Main Dish Recipes Rice Risotto Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Soak saffron threads in hot water in a bowl.
- Melt 2 1/2 tablespoons butter in a pressure cooker over low heat. Cook and stir shallot until soft, about 3 minutes. Add rice; cook and stir for a few minutes until rice has absorbed butter and is toasted, about 3 minutes. Pour in wine and allow alcohol to cook off, about 1 minute. Add boiling stock all at once and stir. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound. Reduce heat to low and cook for 4 minutes.
- Remove cooker from heat and release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully open once pressure is completely released and stir well. Stir in saffron, remaining 1 1/2 tablespoon butter, Parmesan cheese, salt, and pepper.
- Let risotto rest for 3 minutes in order to expand, soak up the stock, and absorb flavor. Serve in warmed bowls with extra grated Parmesan cheese.
Nutrition Facts : Calories 523.3 calories, Carbohydrate 75.2 g, Cholesterol 40.8 mg, Fat 15.3 g, Fiber 1.8 g, Protein 11.3 g, SaturatedFat 9.3 g, Sodium 676.6 mg, Sugar 3.2 g
SAFFRON RISOTTO WITH SCALLOPS
The focus here is on bay scallops, which are smaller than their ocean counterparts and bring a briny sweetness to any dish. It is worth saving fish heads and shrimp shells to make seafood stock, but if homemade is not available, the store-bought kind will do. Watch the cooking time -- the rice should be served al dente. (The New York Times)
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat butter in heavy three-quart saucepan. Add onion and saute over medium heat until translucent but not brown. Stir in rice and cook, stirring, until grains turn white. Stir in wine and cook, stirring, for five minutes, until most of the wine has evaporated.
- Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it.
- When most of the wine has evaporated, stir in a half cup of the stock and adjust the heat so the mixture cooks at a steady simmer. When most of that stock has evaporated, stir in the stock with the saffron and continue to cook, stirring frequently.
- Continue adding stock, about a half cup at a time, stirring frequently, until the rice is just barely tender, about 15 minutes longer. You may not need to add all the remaining stock.
- Stir in scallops. Continue cooking, stirring gently, another three to five minutes, until rice is al dente and scallops are cooked. Add a little stock if necessary. Season to taste with salt and red pepper flakes; serve at once.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 2 grams, Carbohydrate 44 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 791 milligrams, Sugar 1 gram, TransFat 0 grams
VEGAN SAFFRON RISOTTO
Inspired by the flavors of bouillabaisse (the Provencal seafood stew), this creamy, saffron-hued risotto is a special occasion dish for vegans, vegetarians and even meat eaters. Ingredients high in umami (the savory fifth taste), like tomato paste, soy sauce and canned tomatoes, add depth; nutritional yeast adds a bit of a cheesy taste. Make the stock ahead of time, and rewarm it when you're ready to make the dish.
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Separate the white and green (light and dark) portions of the leek, and cut each in half lengthwise; rinse well to remove any soil. Roughly chop the green top, and set aside for the stock. Thinly slice the white portion into half circles, and set aside for the risotto. Cut the tops off the fennel, and roughly chop for the stock. Finely chop the fennel bulb, and set aside for the risotto.
- For the stock: Put the wine, leek greens, fennel tops, carrots, celery, garlic, orange peel, parsley, thyme, bay leaf, 1 teaspoon salt and peppercorns in a large pot. Bring to a simmer, and cook, stirring occasionally, until most of the wine has evaporated, 6 to 7 minutes. Add 10 cups of water, and bring to a boil; reduce to a gentle simmer, and cook until the stock has reduced by about one third (7 to 8 cups), about 30 minutes. Strain, then use the back of a ladle to squeeze out any excess liquid from the vegetables; discard the vegetables, and keep the stock warm (or cool the stock and refrigerate for up to 3 days).
- For the risotto: Add a splash of water to the saffron in a small bowl, and set aside to bloom.
- Heat the oil in a large saucepan over medium heat. Add the sliced leeks, chopped fennel and a pinch of salt, and cook, stirring frequently with a wooden spoon, until soft, 6 to 7 minutes. Add the tomato paste, soy sauce, garlic, 1 teaspoon salt and cayenne, and stir for 1 minute. Add the rice, and stir until coated. Add the wine, and simmer, stirring constantly, until it is absorbed, about 1 minute. Add 3 cups of the warm stock, the saffron and the blooming water to the rice. Bring to a simmer, and cook, stirring constantly, until most of the liquid is absorbed, 7 to 8 minutes. Add 3 more cups of stock, bring back to a simmer and cook, stirring constantly, until the rice is tender but slightly toothsome, 10 to 12 minutes more. In the last few minutes of cooking, add the tomatoes.
- Remove the saucepan from the heat. Stir in half the parsley and 3 tablespoons of the nutritional yeast, and season to taste with salt and pepper. Adjust the consistency of the risotto by adding more of the stock as necessary. Pour into a serving dish, and sprinkle with the remaining parsley and 1 tablespoon nutritional yeast.
Nutrition Facts : Calories 390 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Sodium 870 milligrams, Carbohydrate 62 grams, Fiber 6 grams, Protein 9 grams, Sugar 4 grams
SAFFRON SEAFOOD RISOTTO
Steps:
- In a large skillet, add water and littleneck clams. Steam, covered, on high until first clam opens, about 5 minutes. Add mussels. Continue to steam until all clams and mussels open, another 3 minutes, swirling pan occassionally to keep juices from overflowing edges of pan. Drain clam and mussel juice into a 3 quart saucepan. There should be about 2 cups of liquid. Set clams and mussels aside, covered in skillet, to keep warm. Add chicken broth to clam juice to saucepan. Add saffron. Bring to boil. Add shrimp. Return to boil and cook until shrimp are opaque, about two minutes. Using slotted spoon, remove shrimp to bowl and cover to keep warm. Heat another large skillet over medium/med high heat. Add olive oil. When hot, add onions and cook until translucent, about 8-10 minutes. Add rice and garlic stirring until rice starts to become translucent. Add wine and cook over med heat until absorbed. Add clam/chicken broth mix 1/2 cup at a time until liquid absorbed, stirring constantly. When adding last of broth, add squid, tomatoes and parmesan cheese. Cook until liquid is absorbed and squid is cooked, about 2-3 minutes. Add shrimp and basil. Stir until well mixed. Meanwhile, in small skillet, sear scallops in butter over med/high heat, about 2 minutes per side until slightly carmelized. Spoon risotto onto plates. Divide scallops, clams and mussels among plates. Serve with wilted baby spinach on side.
More about "saffron seafood risotto"
SEAFOOD RISOTTO RECIPE | MYRECIPES
From myrecipes.com
5/5 (27)Calories 400 per servingServings 2
- Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- Melt butter in a large saucepan over medium heat. Add shallots to pan; cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
- Stir in tomatoes; cook for 1 minute. Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally. Remove from heat; stir in cream. Sprinkle with parsley, if desired.
SEAFOOD RISOTTO RECIPE (FRUTTI DI MARE) - CIAOFLORENTINA
From ciaoflorentina.com
5/5 (4)Total Time 55 minsCategory EntreeCalories 850 per serving
- Start making the homemade seafood stock by combining all the stock ingredients in a large pot. Bring to a gentle simmer on low flame and cook for 1 hour. Remove the stock from the flame and strain through a fine mesh strainer. Stir in the saffron and allow to steep.
- In a heavy bottom sauce pan heat up 3 tablespoons of butter and 1 tablespoon of extra virgin olive oil. Add the minced onion or leek with a pinch of sea salt and sweat it on low heat for about 10 minutes until translucent.
SAFFRON RISOTTO RECIPE - DAVID MCCANN | FOOD & WINE
From foodandwine.com
5/5 (2)Category RiceServings 4-6Total Time 30 mins
- Bring broth to a boil over high in a medium saucepan. Reduce heat to low, and maintain a simmer. In a second medium saucepan, toast oil, rice, and shallots over medium, stirring often, 3 minutes (do not brown).
- Add wine and saffron to rice mixture; stir until wine is absorbed. Add broth, 1/2 cup at a time, stirring often until each addition is absorbed before adding the next and maintaining a bare simmer over medium. After 12 minutes, taste often until rice reaches desired firmness. It should not be crunchy, but a firm center should remain. The cooking process will take approximately 25 to 30 minutes, depending on the age of the rice and the heat of your stove. Season with salt and pepper.
- Remove from heat, and stir in beef fat until melted. Add cheese, and stir to combine. Serve in very hot bowls or soup plates. Garnish with more cheese, if desired.
CREAMY SEAFOOD RISOTTO RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 6
- In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed. Add 1 cup of the warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the juice 1/2 cup at a time, and stirring constantly until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
- Melt the butter in a large skillet. Add the shallot and cook over moderate heat until softened, about 2 minutes. Add the shrimp and crab and cook until just heated through. Scrape the seafood into the risotto and stir in the parsley and mascarpone. Serve immediately.
SEAFOOD RISOTTO | JAMIE OLIVER PASTA & RISOTTO RECIPES
From jamieoliver.com
Servings 6Total Time 1 hr 10 minsCategory Lunch & Dinner RecipesCalories 551 per serving
- Preheat the oven to 160°C/325°F/gas 3. Blanch the tomatoes in a large pan of boiling water for 30 seconds.
- Tip into a medium roasting tray. Peel and slice the garlic, pick the rosemary leaves and scatter over the tomatoes.
SEAFOOD RISOTTO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Category Main
SEAFOOD RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 4-6
SEAFOOD AND SAFFRON RISOTTO - CHEETAH
From gocheetah.com
Cuisine ItalianCategory EntreeServings 6Estimated Reading Time 3 mins
SEAFOOD SAFFRON RISOTTO WITH FENNEL RECIPE - CHATELAINE
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Servings 4Estimated Reading Time 1 minCategory RecipesCalories 317 per serving
RISOTTO WITH SAFFRON, SEAFOOD AND PEAS RECIPE | LEMONS ...
From lemonsandanchovies.com
SAFFRON RISOTTO WITH SCALLOPS AND SHRIMP - THE MIGONI KITCHEN
From themigonikitchen.com
Cuisine ItalianCategory Main DishServings 4Estimated Reading Time 3 mins
- Heat up the olive oil in a large skillet over low-medium heat. Add in the minced garlic and shallot and cook for about 3-4 minutes.
- Add in the white wine and saffron threads and continue stirring for about 3-5 minutes, or until the white wine has reduced significantly.
- Next, start adding in the seafood stock about ½ cup at a time, stirring constantly during this process. Wait until most the liquid has absorbed before adding another ½ cup. Repeat until you have used nearly all of the stock and the risotto has taken a creamy and slightly sticky consistency and the rice is no longer a crunchy texture. This should take about 25-30 minutes.
SAFFRON RISOTTO + COHO SALMON - A FLAVOR JOURNAL
From aflavorjournal.com
Cuisine AmericanCategory Main CourseServings 4Total Time 45 mins
- In a small saucepan, bring the chicken stock to a very gentle simmer. Turn to low, and keep warm as you cook.
- Add the olive oil to a large sauté pan over medium heat. Add onion, and cook until softened and fragrant, about 4 minutes. Add garlic, cook until softened, about 1 minute. Add the rice and stir to coat each grain with oil. Toast rice for 3-4 minutes.
- Add the white wine to the rice, and stir as it absorbs the wine. Then add warmed chicken stock one ladle at a time to the rice, stirring as you add it. As the rice nearly absorbs all of the stock, add an additional ladle. Repeat this until only 1/4 cup of chicken stock remains. Add the saffron threads to the remaining chicken stock, and stir to mix thoroughly.
- After about 20 minutes, or when rice is al dente, add the saffron stock. Remove the risotto from the heat, and stir in the parmesan and butter. Set aside to and keep warm.
SEAFOOD ORZO RISOTTO - GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
Servings 4Category Main
- In a large, deep-sided frying pan, fry the onion in a little oil for 5-10 minutes until soft but not coloured. Add half the garlic, the orzo and smoked paprika.
- Fry the orzo for a couple of minutes before introducing the tomatoes, wine and saffron to the pan.
- Reduce the wine until almost gone, season, then add half the stock. Simmer gently, giving it an occasional stir, until the stock is absorbed.
- Add the rest of the stock in batches until the orzo is cooked through, but has a tiny bit of chewiness; this will take around 20-30 minutes. You may need a little less or more stock depending on the size of your orzo.
SAFFRON RISOTTO - CAROLINE'S COOKING
From carolinescooking.com
5/5 (6)Total Time 30 minsCategory Side DishCalories 495 per serving
- Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens, but make sure it doesn't brown (reduce heat or add a little more butter, if needed).
- Add the rice and cook for a minute or two so that it becomes glossy from the oil/butter. Add the wine and let it bubble away until it is largely absorbed.
- Then add just enough stock to cover the rice. Keep adding a little more stock (around 1/2 to 1 cup at a time) as the previous amount is absorbed, stirring now and then so that it doesn't stick. Typically, it doesn't need stirred much to start with but more towards the end. Add the saffron with the last of the stock - if you are using powder, you can just sprinkle it in the pan as you add the stock, if using stamens, add some to a little warm stock or warm water and let it sit for around 5 minutes before using so that it 'blooms', releasing the color.
- Once the rice is cooked to just al dente and the stock has been absorbed, remove form the heat. Stir through the parmesan, and butter so that both are well distributed and melt into the risotto. Adjust seasoning to taste, if needed and serve.
RECIPE: SEAFOOD RISOTTO WITH SQUID, SCALLOPS AND SHRIMP ...
From wholefoodsmarket.com
Servings 6Calories 375 per servingTotal Time 35 mins
THE BEST INSTANT POT SAFFRON RISOTTO - MINISTRY OF CURRY
From ministryofcurry.com
4.5/5 (12)Total Time 30 minsCategory Entree, Side DishCalories 251 per serving
- Turn the Instant Pot to Saute mode and heat olive oil. Add onions. Saute for 2 mins stirring frequently.
- Add rice and salt and toast for 2 mins. Make sure to toast the rice well to unloak the nutty flavors.
- Add saffron & wine and continue to saute for another 1 minute or until the wine has been absorbed. Stirring frequently so the rice does not stick to the pot.
- Stir in broth, Manual / Pressure Cook (High) for 6 minutes. Allow 10 minuts Natural Pressure release. Open the Instant Pot and Stir in butter and cheese.
RISOTTO ALLA MILANESE (SAFFRON RISOTTO) | KITCHEN STORIES ...
From kitchenstories.com
5/5 (29)Calories 650 per servingCategory Main
- Mince shallots. Melt butter in a heavy-bottomed pot. Add shallots and sauté over medium heat until translucent. Add risotto rice and saffron, and fry briefly.
- Deglaze with white wine. Stir continuously until risotto has fully absorbed wine. Add one-third of the beef stock to the pot and stir until fully absorbed. Repeat this process twice with the remaining beef stock. Cook, stirring constantly, until risotto is creamy but rice is still al dente, approx. 18–20 min.
- Stir in grated Parmesan cheese to taste. Season risotto with salt and pepper. Garnish with some more Parmesan cheese and sage leaves. Enjoy!
SEAFOOD RISOTTO RECIPE - EATINGWELL
From eatingwell.com
4/5 (1)Category Healthy Scallop RecipesAuthor Kati MillerCalories 223 per serving
- Pace 1/4 cup broth in a heavy-bottomed saucepan, add onions and cook until soft, about 3 minutes. Add the remaining 3 3/4 cups broth, rice, wine and saffron. Bring to a boil. Cover and simmer over low heat until rice is tender, 20 to 25 minutes. (The risotto should have a creamy consistency.)
- Stir in the seafood, peas and pimiento. Cover and cook until the seafood is opaque, 3 to 5 minutes Season with salt and pepper.
SAFFRON AND SEAFOOD RISOTTO RECIPE - ATELIERS ET SAVEURS
From ateliersetsaveurs.com
SAFFRON RISOTTO - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
Servings 4Total Time 30 minsCategory First CoursesCalories 626 per serving
SEAFOOD, SAFFRON AND CHORIZO RISOTTO | DINNER RECIPES ...
From womanandhome.com
3/5 (31)Category Dinner, Main CourseServings 4Estimated Reading Time 1 min
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From thestaffcanteen.com
Cuisine Seafood And Saffron RisottoTotal Time 30 mins
SEAFOOD RISOTTO WITH SAFFRON - RASPBERRY FLAVOR
From raspberry-flavor.com
Estimated Reading Time 2 mins
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3.8/5 Total Time 30 minsCuisine ItalianCalories 650 per serving
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4.8/5 (5)Servings 4
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From mrsgcg.com
Estimated Reading Time 3 mins
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From acouplecooks.com
Cuisine SaladTotal Time 10 minsCategory Side DishCalories 82 per serving
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Estimated Reading Time 2 mins
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From stories.msc.org
Cuisine CanadianTotal Time 45 minsCategory Main Course
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From livenaturallymagazine.com
Servings 6Total Time 45 minsCategory Dinner
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