- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Marinated artichoke hearts, shrimp, and crème fraîche pack these risotto gratins with luxe flavor and texture.
Ingredient:
- 1/4 teaspoon saffron threads
- 1/2 cup dry white wine
- 5 tablespoons unsalted butter, divided
- 2 large yellow onions, very thinly sliced (about 6 cups)
- 2 1/4 teaspoons plus a pinch of kosher salt, divided
- 1 cup uncooked arborio rice
- 1 (8-ounce) bottle clam juice (such as Bar Harbor)
- 12 ounces peeled and deveined raw large shrimp, chopped
- 1/3 cup panko
- 3/4 cup plus 2 tablespoons grated Parmesan cheese, divided
- 1 (14.5-ounce) jar marinated quartered artichoke hearts
- 1 (8-ounce) container crème fraîche
- 1/4 cup chopped fresh tarragon (optional)
- Microgreens, for garnish (optional)
