Here’s a risotto that is creamy and colorful with wilted baby spinach, fresh gulf shrimp, and Spanish saffron. It is also served with fresh butter and sauteed snow peas for a juxtaposition of taste and texture.
My wife simply loves fresh shrimp. She also loves any kind of creamy rice or pasta dish. She’s the type that will order pasta alfredo and ask that the chef prepare an extra bowl of sauce to ensure her noodles are swimming in ultra rich cheesiness. I wanted to surprise her with a special dinner just because, and knew this combination of flavors and texures, creamy rice, and super large fresh shrimp would be a hit. Served with a loaf of toasted garlic bread…massive brownie points!
5 to 6 cups of rich chicken stock, preferably homemade
1/2 stick of butter (salted is fine, use unsalted and adjust salt content later)
2 cloves of garlic, finely chopped
Generous pinch of saffron
1 1/2 cups arborio short grain rice
1/4 cup minced shallot
1 package baby spinach leaves
12-14 U15-20 count shrimp
Heat chicken broth, add saffron and stir. Wilt spinach in separate pan. Saute garlic and onion in butter, add rice. Cook rice and add stock as needed. Add spinach and shrimp. Serve immediately and enjoy!