Risotto ai Gamberi e Zafferano
A luxurious prawn and saffron risotto, built on a bisque-style base that intensifies in flavour with every spoonful.
Total time
55 min
Prep
30 min
Cook
25 min
Difficulty
medium
Cuisine
Italian
gluten-free
Ingredients
320garborio rice
600graw prawns, peeled and shells reserved
1 pinchsaffron
1onion, finely diced
2 clovesgarlic, minced
150mldry white wine
1Lwarm prawn or fish stock
60gbutter
3 tbspolive oil
2 tbspfresh parsley
Instructions
1
Toast prawn shells in a dry pan, cover with water and simmer 20 minutes for quick stock.
2
Steep saffron in 3 tbsp warm stock.
3
Sauté onion in butter and oil until soft, add garlic.
4
Add rice and toast 2 minutes, add white wine and stir until absorbed.
5
Add saffron stock then remaining stock one ladle at a time stirring constantly.
6
3 minutes before rice is done, add prawns and stir through.
7
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.
Calories
512
Protein
39.5g
Fat
23.4g
Carbs
30.5g
Fiber
1.3g
Sodium
184mg
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