Story ProgressBack to home

Prawns And Saffron Risotto Recipe

Prawns And Saffron Risotto
How to make Prawns And Saffron Risotto

A delicious risotto made using prawns - this prawns and saffron risotto is infused with the aromatic flavour of saffron. Garnish it with grated parmesan cheese and a few drops of extra virgin olive to relish its taste.

  • Total Cook Time 30 mins
  • Prep Time 15 mins
  • Cook Time 15 mins
  • Recipe Servings2
  • Easy

Ingredients of Prawns And Saffron Risotto

  • 150 gms Arborio or Carniola rice
  • 300 gms Prawns (de-shelled & deveined)
  • 700 ml Stock/water
  • 30 ml White Wine
  • 100 gm Parmesan (grated)
  • 1 tbsp Garlic Minced
  • 1 Onion (finely chopped)
  • A pinch of Saffron
  • 100 ml Cream
  • 50 gm Butter
  • 50 ml Olive Oil
  • For garnishing Parsley (chopped)
  • To taste Salt and Pepper

How to Make Prawns And Saffron Risotto

HideShow Media
Heat approximately 1 tbsp of olive oil and 1 tbsp butter in a medium sized sauce pan and add the onion when hot.
Cook the onions until they are translucent. Add minced garlic and cooked until the raw fragrance is gone.
At this stage, you can add the rice and toast it in the oil until the outside of the rice is slightly translucent. By doing this, you are cracking the grain, which will allow for better absorption of the stock/water.
Deglaze the rice grain with white wine.
Add one ladle of stock/water to the rice. Stir until completely absorbed. Keep adding the stock a ladle or two at a time and continue stirring.
Continue adding the stock until the rice is soft but with a slight bite in the centre. And reserve it.
Heat 1 tbsp of olive oil and 1 tbsp butter in a medium sized frying pan. Add the minced garlic (about 1 tbsp) when hot. Cook them until soft but don’t allow them to burn or change the colour.
Cut the prawns into cubes and add them in the pan in which the garlic is cooked. Allow the prawns to cook for a few minutes.
Add in cooked Arborio rice and mix well. Add in the cream (about 100 ml) and cook for about 2 minutes. Add a pinch of saffron which is soaked in hot milk/water.
Add grated parmesan cheese and mix well until the cheese blends with the rice. Check for seasoning by adding salt and pepper.
Make the portion of risotto in a serving plate. Sprinkle grated parmesan cheese on top. Drizzle few drops of extra virgin olive oil on top and serve hot!
Dark / Light mode