Saffron Seafood Risotto. Rich, luxurious Saffron Risotto with shrimp is the perfect special occasion or holiday dish.
Have I ever mentioned how much I love Risotto? I’m sure I have, it’s just so creamy and delicious. What’s not to love right, and it’s insanely versatile. You can put just about anything into it. Like SEAFOOD.
I wanted to do an ultra luxurious risotto and I thought what’s more luxurious than saffron? Oh, glorious saffron. I know this isn’t the most budget friendly recipe but we can splurge every now and then. When you’re ready to splurge, this is one of those recipes.
Risotto isn’t hard to make. The hardest part is standing there loving it generously. And by loving it generously I mean stirring, stirring and more stirring. Gently adding WARM STOCK when needed and stirring again. All of that love releases it’s creamy goodness.
To make this dish even more stunning, for presentation purposes, I simply took a measuring cup, scooped out the rice and garnished with a shrimp on top. Voila, a dish you might find in a fanchy schmancy restaurant.
MORE DELICIOUS RISOTTO RECIPES TO TRY
If you’re feeling inspired by this saffron seafood risotto recipe, you’ll love these other risotto recipes:
- Saffron Risotto
- Butternut Squash Risotto with Crispy Prosciutto
- Roasted Pumpkin Risotto with Pancetta
- Saffron Risotto Cakes
Saffron Seafood Risotto
Saffron Risotto with Shrimp.
- 3-4 tablespoons extra virgin olive oil
- 1 shallot - minced
- 2 cups Arborio Rice
- 4-6 cups WARM chicken stock
- 1 small envelope of Saffron (or a good pinch)
- kosher salt
- 1 cup of freshly grated Parmigiano Reggiano
- 2 ounces cream cheese
- 1 pound medium – large shrimp - peeled
- In a large sauce pan over medium heat add olive oil. When hot, add shallots and cook until translucent.
- Add Arborio rice and stir until coated well. Cook until it turns slightly translucent stirring constantly.
- Slowly add in a cup of warm stock. Add saffron and stir well. Season with salt.
- When stock reduces, add more. Continue this process until your stock is gone and/or until risotto is tender to the taste.
- When you’re rice is almost done add in cream cheese stir well until completely incorporated and creamy.
- Add Parmigiano Reggiano stir well. When your cheeses are mixed in thoroughly, add shrimp and cook until pink and they form a “c” shape. This will only be a few minutes.
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Lundberg Family Farms White Arborio Rice, 32 Ounce
AramediA Wooden Cooking Utensil Olive Wood Risotto Spoon, Stir Spoon with Hole - Handmade and Hand Carved By Bethlehem Artisans near the birthplace of Jesus (12.5" x 2.5" x 0.3")
Microplane Zester Grater made in USA stainless steel blade for zesting citrus and grating cheese - plastic handle - black
Lagostina Q5510174 La Risottiera Stainless Steel Risotto Pan Cookware, 4-Quart, Silver
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I love the gorgeous yellow color on this! What’s your take on stirring: I hear mixed advice: stir like mad, or don’t worry so much about the stirring? Just curious!
Ciao Sheryl! Thanks. It’s the saffron that makes that glorious color. Stirring is important. I keep a close watch on mine and stir very often but not constantly! I’m usually at the stove (or nearby) cooking multiple dishes so that I can keep on eye on the Risotto.
Hmm…I don’t think I’ve ever seen cream cheese in risotto. That’s definitely a new one on me.
Tip: if you steep your saffron in some liquid, like for example 1/2 cup hot milk or stock, that releases the color and flavor much more efficiently than adding it without. This step is unnecessary if you’re using powdered saffron.
Hi Stash! Yes, sometimes I like to put cream cheese or mascarpone into my Risotto to up the ante on the creamyness.
Cookin' Canuck says
Beautiful presentation! I love making risotto and am always sure to make extra so we can have risotto cakes the next day.
Thanks so much! I wish I had Risotto left over to make Risotto Cakes 🙂
This reminds me of one of my favorite dishes that I had on a beach in Greece. Looks delicious!
Thanks Esi! I would so love to eat this on a beach in Greece 🙂
The Food Addicts says
Hello! Found your blog and wanted to let you know the design of this site is awesome!! I haven’t stumbled upon anything this unique before, so I’m highly impressed. And as for this saffron seafood risotto… my oh my! I have saffron in the cupboard and it’s just dying to come out – thanks for the recipe!
Thanks Food Addicts! I really appreciate that! Glad you liked the recipe. I hope you love it as much as we did!
Natasha - 5 Star Foodie says
This is delicious! I love that you added saffron to risotto, gorgeous color!
Thanks Natasha! I loved the color as well! Quite luxurious!
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I’ve made risotto once, wasn’t the best.”Coz i’m going to be using homemade stock, can you tell me how much quantity in a can of chicken stock?
Natasha Robertson says
Do you have to use cream cheese.. I use mascarpone in my risotto when I make it… Just curious! This looks amazing can’t wait to try it, you now risotto is my favorite!
Cream cheese? In risotto?
I was under the impression that any cream, cheese or otherwise, rendered risotto non-risotto
I used to enjoy a similar recipe at a local restaurant, but they had clams, bay scallops, and shrimp in it and topped with a small chunk of quickly seared salmon. It was soooo delicious! Since you also love fish/seafood, you might want to add those ingredients when you whip this recipe up again. I can testify that it will be delicious! You have such beautiful photos that I’ve been licking my screen for the last hour!!!!!