Aragonese Shrimp Risotto

Ingredients

In this adaptation of the Italian classic, the Aragonese Shrimp Risotto incorporates the unique flavors and ingredients of Aragonese cuisine. The addition of saffron, a prized spice in Aragon, gives the dish its distinct yellow color and adds a subtle floral note to the risotto. The use of locally sourced shrimp enhances the seafood flavor, while the finishing touch of fresh parsley adds a touch of freshness that is characteristic of Aragonese cuisine. We alse have the original recipe for Risotto con gamberi, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 1 lb (450g) fresh shrimp, peeled and deveined 1 lb (450g) fresh shrimp, peeled and deveined
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/2 cup (120ml) olive oil 1/2 cup (120ml) olive oil
• 1/4 cup (60g) grated Parmesan cheese 1/4 cup (60g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, soak the saffron threads in 2 tablespoons of warm water for 10 minutes.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the pan and stir well to coat the grains with the oil. Cook for 2-3 minutes, until the rice becomes slightly translucent.
4. 4.
   Pour in the white wine and cook until it evaporates, stirring constantly.
5. 5.
   Gradually add the fish or vegetable broth, one ladle at a time, stirring continuously. Allow each ladle of broth to be absorbed before adding the next.
6. 6.
   After adding half of the broth, stir in the soaked saffron threads along with the water they were soaked in.
7. 7.
   Continue adding the remaining broth, stirring constantly, until the rice is cooked al dente and has a creamy consistency. This should take about 20 minutes.
8. 8.
   In a separate pan, heat a tablespoon of olive oil over medium heat. Add the shrimp and cook until they turn pink and are cooked through, about 2-3 minutes per side.
9. 9.
   Once the risotto is cooked, remove it from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
10. 10.
    Serve the Aragonese Shrimp Risotto hot, garnished with fresh parsley.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or sand.

Tips & Tricks

• To enhance the seafood flavor, you can use homemade fish broth instead of vegetable broth.
• For a richer flavor, you can add a splash of dry sherry to the risotto before serving.
• If you prefer a more pronounced saffron flavor, you can increase the amount of saffron threads used.

Serving advice

Serve the Aragonese Shrimp Risotto as a main course accompanied by a fresh green salad or crusty bread.

Presentation advice

For an elegant presentation, mold the risotto into a round shape using a ring mold. Garnish with a sprig of fresh parsley on top.