The unique aromas of saffron in the perfect combination with shrimps, in the most velvety and creamy risotto you’ve ever tasted! And all this with just a few button presses on the Kenwood Cooking Chef!
Whether you’re looking for a recipe for a quick dinner or a special occasion, then this risotto with shrimp and saffron in the Kenwood Cooking Chef is the perfect choice!
To achieve the perfect creamy texture of an authentic risotto that won’t resemble a mush, requires dedication and a lot of … patience! The continuous stirring, the temperature adjustments at different stages of preparation and other challenges, have established risotto as one of the most elaborate dishes.
However, if you’re one of the lucky owners of a Cooking Chef kitchen machine, then preparing it will be a breeze for you… Its induction hob gives us the ultimate control over the temperature while also taking care of the continuous stirring with the press of a button!
Some tips for preparing risotto with shrimp and saffron in the Kenwood Cooking Chef.
How to use saffron in risotto preparation
To release the aromas and color of saffron, place a few strands in lukewarm water to soften. Then add it to our rice after the deglazing stage without straining. During cooking, the strands will release more aromas and color, giving our shrimp risotto the most impressive taste and appearance.
Choosing the right shrimps:
For a richer flavor and appearance, choose medium or large-sized whole shrimps with their shells on. If you want to avoid cleaning them during dinner, you can peel them before cooking. However, never throw away their shells. Use them to prepare shrimp bisque, which is the ideal base for countless recipes.
Adapting the recipe for cooking with the classic method:
The specified times and instructions for the risotto recipe with saffron and shrimp are based on cooking with the Kenwood Cooking Chef. However, you can follow the same steps to make it with the classic method, adjusting the cooking time and the amount of broth you’ll use in the last stage of the process.
Risotto with Shrimp and Saffron in the Kenwood Cooking Chef XL
Description
Ingredients
For the shrimps
For the risotto
Instructions
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Infuse the saffron
Start by warming the vegetable stock and add the saffron threads to it. Let it steep to release its flavor and color.
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Set up Kenwood Cooking Chef
Attach the stirring tool and the splash guard tool. Preheat to Temperature: 120°C, Stirring Speed: off.
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Cook the Shrimps
Add the 2 tablespoons of butter and cook for 1'. In the meantime dry the shrimps using paper towels and add salt and pepper. Add them in the Cooking Chef bowl. Once they are ready remove them from the bowl and set aside. Temperature: 120°C, Stirring Speed: 2, Time: 5'-6' (depending on shrimps size).
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Sauté Onion and Garlic
In the Kenwood Cooking Chef bowl, heat 2 tablespoons of butter , without cleaning the bowl from the residues of the shrimps, to infuse their taste (Temperature: 120°C, Stirring Speed: 2, Time: 1'). Once ready add the chopped onion and minced garlic. Sauté until the onion turns translucent. Temperature: 100°C, Stirring Speed: 2, Time: 5'
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Toast the Rice
Add the Arborio rice to the bowl. Stir and cook for a few minutes until the rice turns translucent at the edges. Temperature: 130°C, Stirring Speed: 2, Time: 3'.
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Deglaze with White Wine
Pour in the dry white wine and stir until it's mostly absorbed by the rice. Temperature: 140°C, Stirring Speed: 0, Time: 1'.
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Cook the Risotto
Gradually begin adding the saffron-infused stock, one ladle at a time. Add salt and pepper according to your liking. Allow the liquid to be absorbed by the rice before adding more. After two or three ladles you can increase the quantity of stock you add in the bowl. Continue this process while your Kenwood Cooking Chef stirs gently. Temperature: 110°C, Stirring Speed: 1, Time: 15'
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Finish the Risotto
Remove the bowl from the machine, add the remaining 2 tablespoons of butter and the grated parmesan and mix when with a wooden spatula until they are well incorporated and the risotto has a creamy consistency.
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Serve
Spoon the risotto onto plates, garnish with the grilled shrimps, and a sprinkle of fresh chopped chives.
