Salt and freshly ground pepper (Ingredients for Risotto)
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12 large shrimp, shelled and deveined
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2 tablespoons olive oil
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Salt and freshly ground pepper (Ingredientes for Shrimp)
Instructions
Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored. Raise the heat to high add the wine, and reduce until dry. Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil. Cook 2 minutes.
Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed. Add the honey and tarragon and season to taste with salt and pepper.
Heat the oil in a large sauté pan over high heat. Season the shrimp with salt and pepper to taste. Saute 2 to 3 minutes on each side. Spoon risotto into large serving bowl, arrange shrimp on top.
Originally Submitted
6/30/2009
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Saffron Risotto with Grilled Shrimp Recipe - Entrees - Maindishes
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