Delightful Gluten-Free Italian Seafood Risotto with Aromatic Saffron and Fresh Basil

Allergens

None (gluten-free)

Ingredients

• Arborio rice (1 cup)
• Shrimp (1 lb, peeled and deveined)
• Fresh basil (1/2 cup, chopped)
• Saffron threads (1 pinch)
• Vegetable broth (4 cups)
• Olive oil (3 tbsp)
• White wine (1/2 cup)
• Onion (1, finely chopped)
• Garlic cloves (2, minced)
• Parmesan cheese (1/2 cup, grated)
• Salt and pepper (to taste)

Instructions

1. a. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, cook until softened. b. Pour in the white wine, let it simmer for a few minutes to reduce. c. Gradually add Arborio rice, stirring constantly to coat with the wine mixture. d. Slowly pour in the vegetable broth, one cup at a time, stirring continuously and allowing each addition to be absorbed before adding more. e. Incorporate saffron threads and season with salt and pepper, as desired. f. When rice is al dente, gently fold in shrimp and fresh basil. g. Sprinkle with grated Parmesan cheese and serve immediately.

Chef’s Insight

To enhance the saffron flavor, infuse it in the broth before adding to the rice

Notes

For an added touch, serve risotto with a side of crusty gluten-free garlic bread