Saffron Risotto Recipe

Bloom saffron

Place saffron threads in a small bowl with 1 tbs hot stock or very hot water. Let steep 10 minutes to release color and aroma.

Sweat aromatics

In a medium saucepan over medium heat, melt 1 tbs butter with 1 tbs olive oil. Add the minced shallot and sliced green garlic. Sweat, stirring occasionally, until softened and translucent, about 3–4 minutes. Do not brown.

Toast rice

Add the Arborio rice to the pot and stir to coat each grain, toasting for 1–2 minutes until edges become translucent and rice smells nutty.

Deglaze

Pour in the dry white wine and stir until mostly evaporated, about 1–2 minutes.

Cook risotto

Reduce heat to medium-low. Add a ladle (about 1/2 cup) of hot stock and the saffron with its soaking liquid. Stir frequently. When the liquid is mostly absorbed, add another ladle of hot stock. Continue adding stock a ladle at a time, stirring often, allowing the rice to absorb liquid before adding more. Total cooking time is about 18–20 minutes; rice should be creamy and al dente.

Finish risotto

When rice is tender but still slightly firm in the center, remove from heat. Stir in 1 tbs butter and the grated Parmesan until melted and glossy. Season with 3/4 tsp kosher salt and 1/4 tsp black pepper, tasting and adjusting as needed. Keep warm.

Prep shrimp

Pat the gulf shrimp dry with paper towels. Season both sides with 3/4 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp lemon zest.

Cook shrimp

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until foaming. Add shrimp in a single layer (work in two batches if needed). Sear 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and keep warm. Do not overcook.

Blend salsa

In a small food processor or blender, combine parsley, chopped green garlic, rinsed capers, lemon juice, red wine vinegar, 3 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp pepper. Pulse until coarsely blended but still a bit textured. Scrape down sides and taste, adjusting acidity or salt as needed.

Divide the saffron risotto between two warm plates (about 1/2 cup rice per serving if making two; see servings). Arrange 6 shrimp on top of each portion.

Spoon 1 to 1.5 tbs of the green garlic salsa verde over the shrimp and around the risotto.

Garnish with microgreens or chopped chives, a light drizzle of extra-virgin olive oil, and a lemon wedge on the side. Serve immediately.