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Seafood and Saffron Risotto
A creamy risotto with shrimp and tuna, infused with saffron. Elegant yet easy to make in 35 minutes.
Ingredients
- 250 g Arborio rice
- 150 g Shrimp
- 120 g Tuna
- 80 g Gruyère
- 50 g Butter
- 150 ml Dry white wine
- 750 ml Vegetable broth
- 1 piece Onion
- une pincée Saffron
- 0.5 piece Lemon
- 1 bunch Fresh parsley
- à volonté Salt
- à volonté Pepper
Instructions
Step 1
Heat the broth in a pot, add a pinch of saffron and let it infuse.
Step 2
Mince the onion finely.
Step 3
Melt the butter in a large pan and sauté the onion for 2-3 minutes.
Step 4
Add the rice and stir for 2 minutes to lightly toast it.
Step 5
Pour in the white wine and stir until absorbed.
Step 6
Gradually add the hot broth one ladle at a time, stirring constantly for 15-18 minutes.
Step 7
When the rice is al dente, add the shrimp and tuna (drain if canned) and mix for 2 minutes.
Step 8
Stir in the grated Gruyère and chopped parsley, season with salt, pepper and lemon juice.
Step 9
Serve immediately in shallow bowls.