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Monday, May 4

Shrimp & artichoke risotto

Saffron threads, crushed
1 teaspoon
White wine, such as Sauvignon Blanc or Pinot Grigio
½ cup
Butter, unsalted
4 tablespoons
Onion, Vidalia, chopped
½ cup
Artichoke hearts, halved
13 ounces
Carnaroli or Vialone nano rice
1 ½ cups
Seafood stock
3 ½ cups
Shrimp, peeled, deveined
1 pound

Pepper, freshly ground

  1. Sprinkle the saffron over the wine in a measure cup, and set aside to let the saffron bloom. 
  2. Melt the butter in the pressure cooker over medium-high heat. 
  3. Add the onions and artichokes, and sauté for 3 minutes, or until they begin to soften. 
  4. Add the rice, and stir to coat the grains with butter. 
  5. Pour in the wine and saffron, bring to a boil, and add the stock. 
  6. Lock the lid in place, and cook at high pressure for 5 minutes. 
  7. Quick release the pressure, and remove the lid. 
  8. Return the pot to medium heat, add the shrimp, and cook for 3 to 4 minutes, or until the shrimp have turned pink and the risotto is cooked. 
  9. Taste for seasoning, add salt and pepper to taste, and serve immediately. 
Recipe from The Easy Pressure Cooker Cookbook by Diane Phillips

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