Saffron and prawns risotto

Ingredients

• 350 gCarnaroli rice
• 1 glassdry white wine
• 1white onion
• 2 gsaffron threads
• 500 gprawns
• to tastechopped parsley
• 2 tablespoonsgrated Parmesan
• 60 gbutter
• to tastesalt
• as neededprawn shells and heads
• 1/2onion
• 1carrot
• 1 stalkcelery
• to tastesalt

Instructions

1. 1

   Shell the prawns

   Remove the heads, shells and tails from the prawns, keeping a few whole for decoration. Set the prawn trimmings aside and prepare the stock with them and the cleaned vegetables.

2. 2

   Make the stock

   Boil the stock for 20 minutes, then strain it through a sieve and keep it hot. Briefly cook the whole and peeled prawns in a pan with a little oil; season with salt and chopped parsley, then set them aside.

3. 3

   Soften the onion

   Peel, wash and finely chop the white onion. Melt 40 g of the butter in a heavy-based saucepan and cook the onion until lightly golden.

4. 4

   Toast the rice

   Add the rice and toast it, stirring continuously until each grain is coated in butter.

5. 5

   Add the wine

   Pour in the white wine and let the alcohol evaporate. Keep stirring as you add two ladlefuls of hot stock, then allow the liquid to absorb.

6. 6

   Add more stock

   Continue adding one ladleful of stock at a time, adding the next only after the previous one has been absorbed.

7. 7

   Stir the risotto

   Keep stirring so the rice does not stick. The rice will take around 15–18 minutes to cook.

8. 8

   Add saffron

   Check the cooking time on the rice packet. When the rice is about three-quarters cooked, stir in the saffron and add the peeled prawns, cut in half.

9. 9

   Finish and rest

   Stir again. When the rice is cooked, take the pan off the heat and beat in the remaining butter and Parmesan. Cover and leave the risotto to rest for 2 minutes.

10. 10

    Serve promptly

    Serve the saffron and prawn risotto straight away, decorating each plate with a whole prawn if you like.

What is saffron and prawn risotto?

Risotto is a northern Italian rice dish cooked gradually with stock until the grains are tender and the mixture turns creamy. This version brings together prawns and saffron, two flavours that suit the gentle richness of a butter-finished risotto.

Carnaroli rice is used here for its ability to hold its shape as it releases starch. The method builds flavour from a stock made with the prawn trimmings and vegetables, then finishes the dish all’onda: soft and fluid rather than stiff.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 29g protein, 68g carbs, 18g fat.

Most of the carbohydrates come from the rice, while butter and Parmesan contribute much of the fat. Prawns provide most of the protein, with the rice and cheese adding smaller amounts. Pair a serving with salad or green vegetables for a more balanced plate.

Build flavour from the prawns

Prawn trimmings: the heads and shells go into the stock, giving it a seafood flavour that plain vegetable stock would not provide. Strain the liquid after simmering and keep it hot for the rice.

Whole prawns: a few are left intact for serving, while the peeled prawns are cut in half and folded into the risotto near the end. The brief pan-cooking keeps them from spending the whole rice-cooking time in the saucepan.

Toast the rice before adding liquid

Butter and onion: soften the finely chopped onion in 40 g of butter until lightly golden. Add the rice and stir until its grains are evenly coated.

Toasting: this brief step warms and coats the grains before the wine and stock go in. Keep stirring, and avoid letting the onion or rice catch on the bottom of the pan.

Add stock gradually

First addition: add two ladlefuls of hot stock after the wine has evaporated, and let the rice absorb them. Then add one ladleful at a time, waiting before adding the next.

Steady stirring: stir regularly throughout the cooking so the rice is less likely to stick and releases starch into the liquid. The stated cooking time is around 15–18 minutes, but check the rice packet as well.

Watch the saffron and rice

Saffron: add it when the rice is about three-quarters cooked, as directed in the recipe. This gives it time to colour and flavour the remaining cooking liquid.

Doneness: taste a grain as the cooking time approaches. It should be tender but still hold its shape; keep the stock additions measured so the finished risotto stays creamy rather than soupy.

Finish it all’onda

Off the heat: beat in the remaining butter and Parmesan once the rice is cooked. This final mixing brings the rice and liquid together into a glossy, soft consistency.

Rest briefly: cover the pan for 2 minutes, then serve promptly. The risotto should move gently when the plate is tilted, not sit in a firm mound.

What to serve alongside

A simple green salad or lightly cooked green vegetables provide a fresh contrast to the buttery rice. Keep any side dish plainly seasoned so it does not overwhelm the saffron and prawn flavours.

Serve the risotto as soon as it has rested; it thickens as it stands. The whole prawns and parsley make a straightforward garnish, as suggested in the method.

Recipe notes & tips

• Keep the strained stock hot so it does not cool the rice when added.
• Use a heavy-based saucepan and stir regularly to reduce the chance of the rice catching.
• Check the cooking time on the rice packet as well as tasting the grains.
• Add the stock gradually, waiting for each addition to be absorbed before adding the next.
• Serve the risotto straight after its 2-minute rest, while it is still fluid.
• Keep a few whole prawns aside before cutting the peeled ones for the risotto.

Variations

• Extra parsley: add a little more chopped parsley when serving for a fresher herbal finish.
• More saffron: use a little extra saffron for a more pronounced colour and aroma.
• Vegetable side: serve with plainly cooked green vegetables for a fresh contrast.
• Prawn garnish: reserve more whole prawns if you want each plate to have a generous topping.

Common mistakes to avoid

• Adding cold stock: keep it hot so each addition does not cool the rice.
• Pouring in all the stock: add it a ladleful at a time after the first two, allowing each addition to absorb.
• Leaving the rice unstirred: stir regularly to help prevent it sticking to the saucepan.
• Overcooking the prawns: cook them briefly in the pan and add the peeled pieces when the rice is about three-quarters cooked.
• Skipping the rice packet timing: check its guidance and taste the grains as the stated 15–18 minutes approaches.
• Letting it stand too long: serve soon after the 2-minute rest, before the risotto thickens.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat gently in a saucepan with a splash of water or stock, stirring until hot; the texture will be less fluid than when freshly made.

Frequently asked questions