Easy 35 Minute Saffron Shrimp Risotto is a restaurant-quality dish the whole family will love. It's rich, creamy, and full of flavor. Make it on the stove or in the Instant Pot.
Growing up in the South, shrimp was a staple. But risotto? That was our special occasion dish. My mom would make it on the weekends, and everyone hovered around the stove waiting for that first creamy spoonful.
These days, I've taken those same roots and turned them into something new. My Saffron Shrimp Risotto combines that southern love for shrimp with classic Italian comfort. The smoky shrimp, rich saffron broth, and creamy parmesan make it taste like a restaurant meal. After years of testing risotto recipes for my blog and readers, this one's the most consistent.
Now that I'm a mom, I'm all about quick and easy, which is why I'm loving the Instant Pot variation. It's my go-to for those busy weeknights. Once you've mastered the rhythm of stirring and tasting, you can make any risotto variation, just like my Chicken Leek Risotto with Peas and Italian Risotto with Tomatoes and Basil.
Jump to:
- Why We Love Saffron Shrimp Risotto
- What is Saffron Risotto?
- Ingredient Notes and Substitutions
- How to Make Saffron Shrimp Risotto Step by Step
- Expert Tips and Common Mistakes
- Fun Twists to Try
- Use Up Leftovers
- Serving Suggestions
- Storage and Reheating Tips
- Saffron Shrimp Risotto Common Questions
- Hungry for More Rice Recipes?
- Easy Saffron Shrimp Risotto (Instant Pot or Stove Top)
Why We Love Saffron Shrimp Risotto
- It's flexible. You can make it on the stove or in the Instant Pot
- Everything comes together in 35 minutes or less
- Perfect for special occasions, but simple and kid-friendly at the same time
What is Saffron Risotto?
Saffron Risotto, also known as Risotto Milanese, is a traditional Italian dish that originated in Milan. It's made with arborio rice slowly cooked in broth and infused with saffron, which gives it that signature golden color and rich, aromatic flavor.
Ingredient Notes and Substitutions
- Arborio Rice: Swap with Carnaroli or Vialone Nano if arborio rice isn't available. They stay creamy without turning mushy.
- Shrimp: Large or extra-large shrimp work best. Small shrimp cook too fast.
- Saffron: Look for high-quality saffron threads (Spanish La Mancha or Iranian) with a deep red hue like we use in our Gluten Free Seafood Paella.
- Broth: Chicken or vegetable broth both work. Using a bouillon cube dissolved in hot water is a great budget-friendly alternative.
See the recipe card for full information on ingredients and quantities
How to Make Saffron Shrimp Risotto Step by Step
Step 1. Soak saffron threads in warm broth to release color and aroma.
Step 2. Toss shrimp with seasonings and pan-sear until fully cooked. Set aside.
Step 3. Crisp the bacon, then cook the onion and garlic in the bacon fat.
Step 4. Toast the rice until slightly translucent around the edges.
Step 5. Deglaze with wine, add broth one ladle at a time, and add saffron broth
Step 6. Finish with cheese, shrimp, and bacon. Add lemon juice (optional) and parsley
Instant Pot Method: Sauté the shrimp and remove from the pot. Cook the bacon, then set it aside. Add onion, garlic, and rice. Deglaze with wine. Add broth. Lock the lid and cook for 6 minutes. Quick release. Stir in cheese and saffron. Top with shrimp, bacon, and parsley.
See the recipe card for more details.
Expert Tips and Common Mistakes
- Bloom the saffron in broth instead of adding to boiling water. The excessive heat can break down the saffron and lead to a loss of aroma, flavor, and color. This is why it's added separately.
- Keep the broth warm the whole time so it doesn't reduce the heat and slow down the rice from cooking at a steady pace.
- Don't rinse the rice. This will wash away the starch and prevent it from getting nice and creamy.
- If cooking over the stove, use a wide skillet, not a deep pot, to promote even cooking.
Fun Twists to Try
- Homemade shrimp stock: Simmer shrimp shells in broth with garlic, onion, and bay leaf for a quick shrimp broth. Don't let those shells go to waste!
- Add veggies: I've made this with peas, asparagus tips, and tomatoes. All work great in the risotto.
- Swap the shrimp: Try scallops, crab, or even mushrooms for a vegetarian twist.
Use Up Leftovers
- Roll chilled risotto into arancini and fry until golden.
- Form crispy risotto cakes for brunch with poached eggs
- Make quick lunch bowls with spinach and shrimp reheated on top.
Serving Suggestions
- Try it with a vegetable side like Brussel Sprouts with Prosciutto or Parmesan Roasted Green Beans
- We love it with Orange Ginger Beetroot Broccoli Salad and Apple Strawberry Salad.
- Warm, crusty bread is perfect for scooping
- Pair with a crisp Pinot Grigio or Sauvignon Blanc
Storage and Reheating Tips
- Refrigerate leftovers for up to 3 days.
- Reheat in the microwave with a damp paper towel over top in short increments until heated through. Add a splash of broth before reheating. Consider reheating the shrimp separately to avoid them getting gummy.
- Don't freeze since the texture of the rice can become mushy when thawed.
Saffron Shrimp Risotto Common Questions
The rice should be tender but still slightly firm inside.
No. It won't release starch the same way short-grain arborio rice does.
Yes, just thaw completely and pat dry before seasoning.
Hungry for More Rice Recipes?
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Easy Saffron Shrimp Risotto (Instant Pot or Stove Top)
Equipment
- 1 large skillet
Ingredients
For the shrimp:
- 1 lb extra large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
For the risotto
- 2 slices thick cut bacon chopped
- ½ small onion chopped
- 3 garlic cloves minced
- 1 cup arborio rice
- ½ cup white wine
- 3 cups chicken broth
- ½ teaspoon saffron threads bloomed in 2 tablespoons warm broth
- ⅓ cup grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley
- Fresh lemon juice optional
Instructions
- Soak saffron threads in 2 tablespoon warm broth for 5-10 minutes.
- Combine shrimp with paprika, smoked paprika, seasoned salt and black pepper. Stir until the shrimp are fully coated.
- Add 1 tablespoon olive oil to a large skillet. Heat over medium and add shrimp. Cook on both sides until fully cooked and set aside.
- Add chopped bacon to the skillet and cook over medium heat until crispy. Remove and set aside. Leave about 1 tablespoon of bacon fat in the pan.
- Add 1 tablespoon olive oil to the bacon fat. Stir in onion and cook until translucent. About 2-3 minutes. Add garlic and cook for 30 seconds.
- Add arborio rice and stir for 2 minutes until lightly toasted.
- Deglaze the pan with white wine and stir until mostly absorbed scraping up any bacon bits stuck to the bottom.
- Add warm broth one ladle at a time
Instant Pot Instructions
- Season the shrimp in a bowl with paprika, smoked paprika, seasoned salt, and black pepper. Set aside.
- Bloom the saffron by stirring the threads into 2 tablespoons of warm broth. Let sit for 5-10 minutes while you start cooking.
- Turn the Instant Pot to sauté. Add olive oil and seasoned shrimp. Stir and cook for about 2-3 minutes or until fully cooked. Set aside.
- Add chopped bacon and cook until crispy. Remove the bacon and leave about 1 tablespoon of drippings in the pot. Add the onion and cook until translucent, about 2 minutes then stir in garlic for about 30 seconds.
- Add the arborio rice and stir about 2 minutes until lightly toasted and cooked in the bacon fat.
- Pour in the white wine and scrape up any browned bits from the bottom. Let it simmer until mostly evaporated.
- Pour in the chicken broth. Stir well, lock the lid, and set the Instant Pot to manual or pressure cook on high for 6 minutes.
- When the timer beeps, quick release the pressure. Stir the risotto. It will look loose at first but it will thicken as you mix. Stir in parmesan cheese, bloomed saffron, cooked shrimp, bacon, salt and pepper.
- Add a squeeze of lemon juice and top with chopped parsley. The risotto should be creamy. If it's thicker than you like, add a splash of warm broth before serving.
Notes
- Refrigerate: up to 3 days
- Reheat: with a damp paper towel in the microwave for short intervals until heated through.
- Don't Freeze
- Don't add saffron to boiling water, or you risk compromising flavor, aroma, and color.
- Keep the broth warm as you're cooking the risotto.
- Don't rinse the rice.
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