Chapter 4: Rice And Grains, The Complete Mediterranean Cookbook

This luxurious Mediterranean-style risotto brings the vibrant flavors of the coast to your dinner table. Arborio rice is slowly cooked in a fragrant broth made from shrimp shells, chicken stock, and clam juice, resulting in a dish that is incredibly creamy yet distinct from traditional Italian risotto. The addition of saffron threads imparts a beautiful golden hue and an earthy, floral note that complements the sweet, briny shrimp. Finished with diced tomatoes and fresh garlic, this dish offers a perfect balance of acidity and richness. It is an elegant yet approachable meal, perfect for a cozy weeknight dinner or a special weekend gathering where you want to impress guests without spending hours in the kitchen.

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 1099.8

Dietary: Gluten-free

Description

This luxurious Mediterranean-style risotto brings the vibrant flavors of the coast to your dinner table. Arborio rice is slowly cooked in a fragrant broth made from shrimp shells, chicken stock, and clam juice, resulting in a dish that is incredibly creamy yet distinct from traditional Italian risotto. The addition of saffron threads imparts a beautiful golden hue and an earthy, floral note that complements the sweet, briny shrimp. Finished with diced tomatoes and fresh garlic, this dish offers a perfect balance of acidity and richness. It is an elegant yet approachable meal, perfect for a cozy weeknight dinner or a special weekend gathering where you want to impress guests without spending hours in the kitchen.

Ingredients

12 Ounces large shrimp (26 to 30 per pound) , peeled and deveined, shells reserved
2 Cups chicken broth
1/2 cups water
4 (8-ounce) bottles clam juice
1 (14.5-ounce) can diced tomatoes, drained
2 Bay leaves
5 Tablespoons extra-virgin olive oil
1 Onion, chopped fine
2 Cups Arborio rice
5 Garlic cloves, minced

Directions

1
In a large saucepan, combine the reserved shrimp shells, chicken broth, water, clam juice, and bay leaves. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain the broth through a fine-mesh sieve into a bowl, pressing on the shells to extract all liquid. Discard shells and bay leaves; keep broth warm.
2
In the same large saucepan or a heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3
Add the minced garlic and cook for 1 minute until fragrant. Stir in the Arborio rice, coating it well with the oil and onion mixture, and toast for 2-3 minutes until the edges become slightly translucent.
4
Add the drained diced tomatoes and stir to combine. Gradually ladle in the warm shrimp broth, one cup at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next.
5
Continue adding broth and stirring for about 18-20 minutes, or until the rice is tender but still has a slight bite (al dente). The mixture should be creamy.
6
Stir in the crumbled saffron threads and the prepared shrimp. Cook for 2-3 minutes just until the shrimp turn pink and opaque.
7
Remove from heat. Stir in the fresh thyme (or dried thyme). Taste and adjust seasoning with salt and pepper if needed. Serve immediately while hot and creamy.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1099.8kcal

% Daily Value *
Total Fat 41.2g64%
Saturated Fat 8.0g40%
Cholesterol 588.8mg197%
Sodium 1796.7mg75%
Total Carbohydrate 75.6g26%
Dietary Fiber 14.0g57%
Sugars 1.8g
Protein 111.7g224%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: risotto, shrimp, saffron, arborio, seafood, mediterranean, rice, clams, garlic, onion, broth, dinner, creamy, thyme, olive oil, tomatoes, bay leaf, shells, cooking, recipe

Read it online: https://www.chefs-mate.com/recipe/chapter-4-rice-and-grains-the-complete-mediterranean-cookbook-4/