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Risotto ai Gamberi e Zafferano
A luxurious prawn and saffron risotto, built on a bisque-style base that intensifies in flavour with every spoonful.
Ingredients
Instructions
Toast prawn shells in a dry pan, cover with water and simmer 20 minutes for quick stock.
Steep saffron in 3 tbsp warm stock.
Sauté onion in butter and oil until soft, add garlic.
Add rice and toast 2 minutes, add white wine and stir until absorbed.
Add saffron stock then remaining stock one ladle at a time stirring constantly.
3 minutes before rice is done, add prawns and stir through.
Remove from heat, stir in remaining butter, scatter with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
