You may not need all of the stock or clam juice, the firmness of the rice and timing are more important than using all of the liquid. Also, you could make this dish without heavy cream. Just omit in the saffron-vermouth reduction.


  • 2 TB. finely minced shallots
  • 2 large tomatoes, peeled, seeded, and chopped
  • 1 pinch Saffron threads
  • 1/2 cup dry vermouth
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 2 Tb. freshly chopped parsley
  • 1 lb. med. shrimp, peeled, deveined and split
  • 5 cups fish stock or clam juice
  • 1/2 cup dry vermouth
  • 2 TB. butter
  • 1/4 cup finely minced onion
  • 1 1/2 cup Arborio rice


Combine shallots, tomatoes, Saffron and vermouth in sauce pan over moderate heat. Simmer to reduce by about 1/2, add cream and reduce until slightly thickened. Season with salt and pepper to taste and set aside. Bring fish stock ( or clam juice) to a simmer in sauce pan. Melt butter in heavy 4 quart casserole over moderate heat. Add onions, and saute for 1-2 minutes until onions begin to soften--being careful not to brown. Add the rice to the onions, stirring with a wooden spoon to coat the grains, for 1 minute. Add the vermouth and stir until it is completely absorbed. Begin to add simmering stock 1/2 cup at a time. Stir frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup. After about 17 minutes, when the rice is tender but still firm, stir in the shrimp and cook for about 2 minutes. Add tomato-saffron mixture, parsley and stir with rice.

Serves 6

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Submitted 6/13/05.
Source: Penzey's Spice Catalog
Submitted By: Linda Wilson
Shrimp and Saffron Risotto