Prawn and Saffron Risotto is a favourite Italian recipe of my husband. The lovely rice with amazing colour and flavour mixed with the pink king prawns. Its what makes this main dish a special occasion recipe. Serve with a lovely chilled white wine and heaven is yours. Warning, always have more than one bottle of wine as having a glass with friends whilst cooking is part of the experience.
Prawn and saffron risotto is a culinary delight that merges the rich traditions of Italian cooking with the luxurious flavours of the sea. This dish, known for its creamy texture and vibrant colour, highlights the harmonious blend of prawns and saffron, two ingredients that bring together the best of land and ocean.
Risotto, a staple of northern Italian cuisine, dates back to the 14th century, with its origins deeply rooted in the regions of Lombardy and Piedmont. The meticulous process of making risotto, involving slow cooking and constant stirring, creates a creamy consistency that is both comforting and sophisticated. Adding prawns and saffron to this base elevates the dish to a gourmet level.
Saffron, often dubbed “red gold,” is one of the most expensive spices in the world due to its labour-intensive harvesting process. Each saffron strand is a stigma of the crocus flower, requiring thousands of flowers to produce just an ounce of the spice. Saffron imparts a unique, slightly sweet, and earthy flavour to the risotto, along with a striking golden hue that makes the dish visually stunning.
Prawns, with their tender, succulent meat, complement the saffron-infused risotto perfectly. Their mild, sweet flavour adds depth to the dish, while their texture provides a pleasing contrast to the creamy rice. Prawns are also a good source of protein, vitamins, and minerals, making this risotto not only delicious but also nutritious.
The marriage of prawns and saffron in risotto creates a dish that is luxurious yet approachable. It’s a favourite at both high-end restaurants and home kitchens, beloved for its complex flavours and elegant presentation. The process of making prawn and saffron risotto, though requiring patience and attention to detail, is well worth the effort. The result is a dish that embodies the essence of Italian cuisine: a celebration of high-quality ingredients prepared with care and love.
Prawn and saffron risotto is more than just a meal; it’s a brilliant experience. Each bite offers a taste of Italy’s rich culinary heritage, bringing together the finest flavours of the Mediterranean. Whether served at a party or enjoyed as a comforting meal at home, this risotto is sure to leave a lasting impression.
Prawn and Saffron Risotto
A bright beautiful dish for a romantic date.
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Servings: 4 People
Calories: 623kcal
Ingredients
- 400 g prawns raw in their shells,
- 300 g Arborio rice
- 1 pinch saffron in a small glass of water
- 1 glass white wine good quality
- 3 tbsp olive oil
- 1 large red chilli deseeded, half sliced and half finely chopped
- 1 ½ ltr fish stock
- 50 g butter
- 1 large onion peeled and chopped
- 200 g peas frozen
- 1 large lemon juice and zest
Instructions
- If the prawns are frozen, defrost first.
- Peel the prawns but I like to leave the heads and tails on for wow factor.
- Slice the chilli in two then finely slice one half and chop the other half.1 large red chilli
- Using a large pan over a medium het, add 1 tbsp of the olive oil and add the shells.3 tbsp olive oil
- Add the sliced half of the chili and fry.
- 1 ½ ltr fish stock
- When boiling, reduce to a simmer and maintain it.
- Add a pinch of saffron to a small glass of water and allow it to infuse.1 pinch saffron
- Place a good size pan over a medium heat and add the butter to melt.50 g butter
- Add the onions and stir and allow to go soft and translucent. (about 8 minutes).1 large onion
- When ready, add the Arborio rice making sure the rice is coated in butter and onion.300 g Arborio rice
- Continue to stir until the rice starts to become shiny, clear and transparent.
- Add the white wine to the rice and stir. Allow for the wine to evaporate as all you need is the perfume of the wine.1 glass white wine
- Add the saffron water to the rice and stir thoroughly until all of the rice has changed colour.
- Carefully add a ladle of the infused stock at a time to the rice stirring constantly until it is absorbed by the rice. Continue this process for about 15 – 20 minutes and then add the frozen peas and large raw prawns.200 g peas, 400 g prawns
- Continue to cook, adding the stock for a further 10 – 15 minutes until the rice is al-dente.
- The risotto by now should be lovely and creamy with the rice having a slight bite.
- The way of testing is to pull a spoon through the risotto and the little trench mark left should be visible for a short time then vanish. The prawns should be pink showing they are cooked.
- Quickly add the lemon juice, remaining olive oil and the remaining chili and stir thoroughly.1 large lemon
- Serve in warmed bowls with a sprinkle of fresh lemon zest.
Nutrition
Calories: 623kcal | Carbohydrates: 73g | Protein: 22g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 664mg | Potassium: 411mg | Fiber: 6g | Sugar: 5g | Vitamin A: 988IU | Vitamin C: 50mg | Calcium: 86mg | Iron: 5mg