This is one of my personal favorites with the tasty combination of saffron, shrimps, pancetta and basil. If you don't have the pre spiced risotto, you can add some saffron sprigs while making the risotto. Easy to cook, but with a special bite and look!
Preparation time +/- 30 minutes
Serves 2-3 people
1 pack of 350 gr saffron risotto (from Eataly)
100 gr pancetta (from Meat-Cheese-Wine)
cherry tomatoes (from Uzbekistan or Baku)
10-12 large tiger shrimps (frozen from metro)
handful of basil
1 garlic clovegrated parmezan cheese (Moscow Fresh)
chopped spring onion
1 liter of chicken stock
Defrost the shrimps in the morning by rinsing them and putting them in the fridge or keeping them outside the fridge for a few hours. Peel&clean your shrimps and set aside.
Prepare 1 liter of chicken stock. Heat a large boiling pan with 3 tablespoons of olive oil and add the chopped garlic when hot. Quickly stir and add the risotto. Stir until the risotto grains look glassy. Add a bit of chicken stock so you will just cover the risotto, stir until the water is absorbed and then repeat adding a bit of stock & stirring. This process takes about 20 minutes.
In the meantime heat a wok on high fire, add some olive oil and quickly stir your shrimps until crispy. Don't cook them too long, but keep them juicy! Take them out and add the pancetta pieces. Bake until crispy.
When the risotto is ready add the chopped spring onion, halved cherry tomatoes & basil.
Put the risotto on a plate and add your shrimps, pancetta, rucola & parmezan on top. Sprinkle with some high quality extra virgin olive oil & balsamico and you're ready to go.
Enjoy! Saffron risotto from Eataly: