Saffron Prawns Risotto

Ingredients

• 1.5 tbsp Butter
• 1 .5 tsp Garlic (crushed/minced)
• 1/4 - 1/2 tsp Saffron
• 1 med - big Onion (chopped finely)
• 3/4 cup Rice (refer notes)
• 1 1/4 cup Water
• 1/2 - 1 tsp Pepper powder
• 2 tbsp Chopped parsley / coriander (I used coriander)
• 1/8 cup White wine (optional (I didnt use))
• 1/2 cup Grated cheese (I used a combination of mozzarella and cheddar)
• Salt
• 250 gms Prawns (measured after cleaning(you can use chicken instead))
• 1.5 tbsp Butter
• 1.5 tsp Garlic (crushed/minced)
• 1.5 tsp Lemon juice
• Salt
• Butter - 1 tbsp
• Lemon juice - 1 1/2 -2 tbsp
• Garlic - 1 tsp (crushed/minced)
• Dried herbs - 1 tsp (I used Rosemary, Thyme & Oregano)
• Cornflour - 1 tsp
• Water - 1/4 cup

Instructions

1. 1

   Soak saffron strands in 2 tbsp warm water. Keep aside. Heat 1 1/2 tbsp butter in a deep pan. Add minced garlic and fry for 1 min. Add onion fry till soft. Add washed rice and stir gently on low heat for 2-3 mins, till it gets toasted lightly.

2. 2

   Add salt, pepper, parsley/coriander, wine (if using), saffron along with the water in which it was soaked. Add water and bring it to boil. Reduce heat and cook covered on low heat.

3. 3

   Meanwhile, heat 1 1/2 tbsp butter in a pan. Add 1 1/2 tsp garlic. Fry for a few seconds. Add prawns, lemon juice and salt. Cook for 3-5 mins. Do not overcook or the prawns will get tough.

4. 4

   When the water in the rice is nearly dry, add prawns along with any stock and grated cheese. Mix gently. Cover and cook till all the water is absorbed.

5. 5

   To make lemon sauce, melt butter in a pan and add minced garlic. Fry it for a min. Add lemon juice, salt and dried herbs. Mix well. Add cornflour to water and mix well. Add this to the sauce and let it boil. Reduce flame and simmer for a min or so.