Saffron Risotto with shrimps


 5 minutes 
to prepare


 12 minutes 
to cook



What you'll need


  • ½ cup of Risotto rice
  • Pinch of saffron
  • 1 tablespoon of butter
  • Fresh coriander
  • 1 teaspoon of fennel seeds
  • 5 pieces of jumbo shrimps
  • 5 pieces of black raisins
  • 3 tablespoons of Parmesan cheese
  • 2 cups of chicken Stock
  • Salt
  • Black pepper
  • 4 tablespoons of green peas
  • ½ piece of fresh fennel
  • 2 tablespoons of white onion
  • ½ piece of red capsicum


  • Wooden spoon
  • Medium pot
  • Knife
This print-out has 2 pages


Risotto is a traditional Italian rice dish made from a short-grained, starchy rice called Arborio rice. Its cooking technique is called the Risotto method, which involves stirring small amounts of hot stock or broth into the rice for a little time, allowing the liquid to be absorbed.

  • Use a wooden spoon for stirring the Risotto, as it’s less likely to break the grains of rice than a metal spoon, so you will have a creamy smooth mixture.
  • Washand chop all the following ingredients and put into small bowls: Butter, olive oil, chopped coriander stems, fennel seeds, black raisins, grated Parmesan, green peas, and finely chopped white onions and red capsicum.
  • Finely slice the fresh fennel and put it into iced water to make it go curly.
  • Take out the jumbo shrimps of the shell and remove the black string on the back of the shrimps by using a small knife.
  • Always keep salt and pepper on the side to be used anytime.
  • Add chicken stock on the stove with a pinch of saffron, so you can get a better flavor and a more colorful look.

Note: Regarding the vegetables used in the Risotto, they can be any of your favorite ones, cut into bite-size pieces.

  • In a medium pot, add olive oil, and heat over a medium temperature. Then add the white chopped onion and a pinch of salt, and stir for 2 minutes, to avoid burning the onions and brown-coloring them ( PS: Salt prevents liquids from coming out of any food, so it will avoid onions to get burned or become brown in color).

  • Add the Risotto rice to the onions, and mix them until the rice gets coated in the oil. Keep stirring. You will start to hear the sound of the hot, cooked rice (PS: Rice should be hot before you start adding the stock).

  • Stir in the rice and sauté until the rice becomes translucent (this will take 1 to 7 minutes). Keep stirring constantly to avoid the rice from sticking in the pot.

  • Add one cup of stock that you have previously warmed.

  • Once the stock has evaporated completely, add another cup of stock, and stir until the liquid is absorbed. Keep doing this until you have used all the stock.

  • Continue cooking, stirring and adding broth, until the rice barely reaches Al Dente or the fully-cooked stage.

  • Add the rest of the ingredients we had already prepared before, and adjust salt and pepper as well.

  • At this point, turn off the flame. Stir the Risotto in butter and grated cheese, and cover it for 2 or 3 minutes before serving. Add the shaved fennel.