Embark on a culinary journey with our Instant Pot Saffron Risotto, where the warmth of saffron-infused rice meets your choice of tender cooked shrimp and the bold flavors of chorizo. This delightful dish promises a symphony of tastes, delivering a gourmet experience straight from your Instant Pot to your plate.
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Why Make Shrimp and Chorizo Risotto
- Bold Flavors: The combination of saffron, shrimp, and asparagus offers a unique and flavorful experience.
- One-Pot Wonder: This recipe is made entirely in one pot for easy clean-up.
- Elegant Presentation: The vibrant colors and textures make this dish visually appealing for guests.
Recipe Ingredients
- Onion: This is the foundation of flavor for any risotto, providing a savory sweetness that complements the other ingredients.
- Arborio Rice: Known for its high starch content, Arborio rice gives the risotto its characteristic creamy texture while also absorbing the flavors of the dish.
- Hot Water: Helps dissolve the vegetable stock cubes, creating a flavorful broth in which the rice can cook and absorb maximum flavor.
- Vegetable Stock Cubes: Are essential for adding depth and a savory note to the risotto, enhancing the overall flavor profile.
- Cannamela Zafferano: Also known as saffron, this spice infuses the risotto with a unique, earthy flavor and gives it a beautiful golden color.
- Chopped Chorizo: Adds a smoky, spicy kick to the risotto, contrasting nicely with the creaminess of the rice and the freshness of the asparagus.
- Fresh Asparagus: Provides a fresh, slightly bitter contrast to the rich flavors of the chorizo and cheese, and adds a delightful crunch to the dish.
- Parmesan Cheese: The final touch, Parmesan adds a salty, nutty flavor and enhances the creamy texture of the risotto, making it truly irresistible.
- Shrimp: (Optional) Shrimp complements the Instant Pot Saffron Risotto beautifully by adding a delicate yet rich seafood flavor to the dish.
How to Make Saffron Risotto With Shrimp and Chorizo
Step One: Boil some water and mix 6 cups or 700ml of hot water with your two stock cubes. Chop the onion. Add the onion to the instant pot and begin to brown for 3 minutes using the saute function.
Step Two: Next add 3 cups of rice and a pinch of salt. Mix with the onion and saute for a further one minute.
Step Three: Add your saffron and ¼ of a cup of vegetable stock. Mix and saute for another minute.
Step Four: Turn off the saute function. Add your chopped chorizo sausage. (If opting for shrimp instead, do not add the shrimp until after the rice has pressure cooked.)
Step Five: Next add the vegetable stock to and mix the ingredients ready for cooking.
Step Six: Add a trivet and place your asparagus on top ready for steaming.
Step Seven: Place the lid on the instant pot and pressure cook for 6 minutes. Leave to naturally release for 5 minutes. Remove the trivet and asparagus.
Step Eight: Finally add the fresh shrimp (if using shrimp) and parmesan cheese and mix into the risotto. Replace the lid for 2-3 minutes. Your Saffron Risotto with shrimp or chorizo is now ready to serve garnished with the Asparagus.
Tips For Making The Best Risotto
- Optimal Liquid Quantity: Begin with the recommended liquid quantity, but if the risotto appears too thick after pressure cooking, you can stir in additional hot broth or water while the pot is still on the warm setting until you reach your desired consistency.
- Finish with Butter and Cheese: After pressure cooking, add a knob of butter and a generous amount of grated Parmesan cheese. Stir well to incorporate these ingredients, contributing to a luxurious and creamy finish without overcooking during the pressure cycle.
- Cooking Shrimp In The Instant Pot: For perfectly cooked shrimp in your Instant Pot Saffron Risotto, add the peeled and deveined shrimp during the last 2-3 minutes and replace the lid. This ensures the shrimp are gently cooked to succulent perfection without becoming overdone during the pressure cooking process, preserving their tender texture and delicate flavor.
Variations
- Lemon Zest and Herb Infused Risotto: Add a burst of freshness by incorporating lemon zest and a medley of herbs like parsley and thyme. The citrusy notes complement the saffron and enhance the overall flavor profile.
- Sun-Dried Tomato and Spinach Risotto: Introduce a Mediterranean twist by stirring in sun-dried tomatoes and fresh spinach. The tomatoes contribute a sweet and tangy depth, while the spinach adds a vibrant touch.
Storage & Reheating Instructions
- Storage:To store Saffron Risotto with Shrimp, allow any leftovers to cool slightly before transferring them to an airtight container. Refrigerate promptly and label the container with the date for easy tracking.
- Reheating: When reheating, add a splash of broth or water to restore the creamy consistency, and heat on the stovetop or in the microwave until thoroughly warmed. Consume within 3-4 days for the best taste and texture.
What to Serve With Shrimp Risotto?
- Garlic Butter Steamed Asparagus: The richness of garlic butter-Steamed Asparagus complements the delicate flavors of Saffron Risotto with Shrimp, offering a satisfying balance of textures and tastes.
- Mixed Greens Salad with Citrus Vinaigrette: A light Mixed Greens Salad with a zesty citrus vinaigrette provides a refreshing contrast, enhancing the overall dining experience and brightening the palate.
- Crusty Baguette Slices: Crusty baguette slices or Monkey Bread is perfect for sopping up the creamy goodness of the risotto, adding a delightful crunch to each bite.
- Roasted Cherry Tomato Bruschetta: Roasted Cherry Tomato Bruschetta provides a burst of sweetness and acidity, creating a flavorful pairing with the saffron-infused rice and shrimp.
- Mushroom and Spinach Sauté: A quick sauté of Mushrooms And Spinach in garlic and olive oil serves as a hearty and earthy side, complementing the risotto's richness.
FAQ'S
Yes, you can use frozen shrimp. Thaw them before adding to ensure even cooking.
For simplicity, add the shrimp directly in the Instant Pot with the risotto during the last few minutes of the cooking process.
However, if you wish to cook the shrimp, you can saute or pan-fry and simply plate on top of the risotto when served.
Absolutely! Simply omit the shrimp and chorizo and replace them with additional vegetables or tofu for a delightful vegetarian version.
Not not at all, you can switch the stock cubes for 2 cups of stock. If you do this you will need to reduce the amount of water from 6 to 4 cups.
Instant Pot Saffron Risotto With Shrimp
Ingredients
- 1 Medium Onion
- 3 Cups Arborio rice
- 6 cups Hot Water 700ml
- 2 Vegetable Stock Cubes
- ¼ teaspoon Zafferano ¼ teaspoon Saffron
- 100 g Chorizo Chopped
- 1 Bunch Asparagus
- 1 tablespoon Parmesan Cheese Shredded
- 12 Shrimp optional
Instructions
- Boil some water and mix 6 cups or 700ml of hot water with your two stock cubes.
- Chop the onion. Add the onion to the instant pot and begin to brown for 3 minutes using the saute function.
- Next add 3 cups of rice and a pinch of salt. Mix with the onion and saute for a further one minute.
- Add your saffron and ¼ of a cup of vegetable stock.
- Mix and saute for another minute.
- Turn off the saute function. Add your chopped chorizo sausage. (If opting for shrimp instead, do not add the shrimp until after the rice has pressure cooked.)
- Next add the vegetable stock to and mix the ingredients ready for cooking.
- Add a trivet and place your asparagus on top ready for steaming.
- Place the lid on the instant pot and pressure cook for 6 minutes.
- Leave to naturally release for 5 minutes.
- Remove the trivet and asparagus.
- Finally add the fresh shrimp (if using shrimp) and parmesan cheese and mix into the risotto. Replace the lid for 2-3 minutes.
- Your Saffron Risotto with shrimp or chorizo is now ready to serve garnished with the Asparagus.
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