Prawn risotto with saffron
  • Temps de préparation: 10 minutes
  • Temps de cuisson: 25 minutes
  • Nombre de personnes:
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Prawn risotto with saffron

By 18 May 2023

Ingredients

Instructions

  • 240 g Arborio type round rice
  • 2 shallots
  • 80 g grated parmesan
  • 750 ml Stock (water + 1 tbsp fish stock)
  • 4 large raw prawns
  • 1 pinch Pistils of saffron
  • 1 tbsp. tablespoons fresh cream
  • 1 glass of white wine
  • Olive oil
  • Salt
  • Ground pepper
  1. Prepare the broth flavored with fish stock by mixing the water and 1 tbsp of fish stock in a saucepan.
  2. Keep it over low heat while preparing the risotto.
  3. Shell the raw prawns. Reserve them.
  4. Peel the shallots and slice them finely then brown them in a large pan with a drizzle of olive oil.
  5. Add the rice and stir until the grains become translucent.
  6. Then add the white wine, stir, then, this evaporated, cover the rice with broth.
  7. Stir everything until the liquid is absorbed, then add the rest, ladle by ladle, making sure that it is absorbed each time, before adding more.
  8. Leave to cook for twenty minutes. Add the fresh cream and saffron.
  9. Taste before seasoning to adjust the seasoning if necessary.
    minutes before the end of cooking, stir in the shellfish and Parmesan.
  10. The prawns are cooked when they turn pink (3 to 4 minutes).
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Prawn risotto with saffron

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