Ingredients Jump to Instructions ↓

  1. 5 cups lobster or shrimp stock

  2. 3 tablespoons olive oil

  3. 1/2 medium Spanish onion

  4. 3 cloves garlic, finely chopped

  5. 2 cups arborio rice

  6. 2 cup white wine

  7. 1 tablespoon saffron threads

  8. 1 tablespoon honey

  9. 2 tablespoons tarragon

  10. salt and fresh ground pepper

  11. 12 large shrimp, shelled and deveined

  12. 2 tablespoons olive oil

  13. Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium high heat and saute the onion and garlic until softened but not colored. Raise the heat to high and add the wine; reduce until dry. Reduce the heat, add the rice and saffron, and stir until the rice is coated with oil. Cook 2 minutes.

  2. Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in ½ cup increments, cooking and stirring until it is absorbed. Add the honey and the tarragon, and season to taste with salt and pepper.

  3. For the shrimp Heat the oil in a large saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute 2-3 minutes on each side.

  4. Spoon risotto into a large serving bowl. Arrange the shrimp over risotto. Serve.


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