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Saffron Risotto

Coming from Switzerland, my family used to always make saffron risotto. Although it takes some patience, it's a fairly easy recipe and is a great meal that always impresses people.

Prep
Cook
Serves 4people
Ingredients
6
(7 cup) chicken or shrimp stock
1
tsp saffron threads
3
tbsp olive oil, divided
1/4
cup minced shallots, divided
2
tbsp minced garlic, divided
2
cups Arborio rice
1
tsp salt
1/2
lb raw medium shrimp, peeled
1/2
lb scallops
1
cup dry white wine
2
tbsp unsalted butter
2
tbsp chopped sun-dried tomatoes, soaked in water and drained
1/4
cup grated Gruyère cheese
1/3
cup fresh basil, coarsely chopped
Directions
1.
Place the stock in a large pot and bring to a simmer over medium heat. Place the saffron threads in a large, heavy-bottomed pan and crush with the back of a metal spoon. Place the pan over medium heat, add 2 Tbsp. of the oil, and cook, stirring, until the oil begins to stain yellow. Measure out 2 tsp. of the shallots and 1 tsp. of the garlic and set aside. Add the remaining garlic and shallots to the oil and cook, stirring, until softened, 3–4 minutes. Add the rice, stir to coat the grains with oil, and cook for 1 minute.
2.
Begin to ladle the stock into the pan with the rice, about [1/2] c. at a time, stirring until it’s fully absorbed before adding another [1/2] c. Repeat the process until the rice is 90 percent done, about 20 minutes. Season with the salt and stir in a final ladle full of stock.
3.
In a separate skillet, heat the remaining Tbsp. of oil over medium heat. Add the reserved shallots and garlic and cook, stirring, until softened. Add the shrimp and scallops and cook until halfway opaque on each side, 2–3 minutes total. Add the wine and bring to a boil. Transfer the seafood and cooking liquid to the risotto.
4.
Finish by adding the butter, sun-dried tomatoes, cheese, and basil. Cook, stirring, until the liquid is nearly absorbed and only a thick “gravy” remains, about 5 minutes. Taste for seasoning and doneness; each grain should be fully cooked, but still slightly firm in the center (like al dente pasta).
5.
Marc’s Note: This serves about four people, but I like to double everything since this makes for great leftovers.

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