Italian food is simple, easy to cook most of the times but such complex flavors achieved with minimum ingredients. What Khichdi is to Indian – a comfort food is Risotto to Northern Italians. Last year February during my visit to Milano, I remember having Risotto atleast for 1 meal a day, and what struck me was Risotto Gamberetti e Zafferano – Risotto made with shrimps and saffron.
Risotto is a very easy week night dinner. Something that can be cooking with minimum inspection while you continue doing other things at home. And that means one huge pot of food can serve a big family. I always end up cooking more than I can eat and then keep eating it the next few days.
I might not be an expert in this kitchen but this is my humble effort or rather replication of my memory from my travel to Italy – Risotto Gamberetti e Zafferano. I am sure you would soon be transported to Italy with this recipe as I was.
One hige tip to remember – Always add hot broth, let the broth keep boiling on a low flame till the rice is all mixed with it and cooked. Adding room temperature broth will stop the cooking process making it a huge inedible chunk of rice.