Prawn, tomato and saffron risotto
Serves
6
Preparation time
Cooking time
Ingredients
- 2 medium brown onions
- 2 cloves garlic
- 1 large red chilli
- 1½ – 2 litres fish stock
100g unsalted butter
75ml olive oil500g arborio rice
sea salt and freshly ground pepper
2 good pinches saffron
100ml white wine
500g green prawns
2 tomatoes
Method
–
- Peel and finely dice onions and garlic
- Dice chilli
- Place fish stock into a large saucepan, bring to the boil and then reduce to a simmer
- Place butter and oil into another large saucepan and heat until sizzling
- Add onion, garlic and chilli and sauté until translucent
- Add the rice, salt, pepper and saffron and sauté for 4-5 minutes
- Add white wine and stir until the wine is absorbed
- Add 1-2 ladles of the simmering fish stock and stir to combine
- When the fish stock is almost absorbed add 2 more ladles and stir
- Continue this process until the rice is almost cooked
- An older children can stir for you - this process takes at least 20 minutes
- Add the prawns and diced tomatoes and stir until cooked, approximately 3-4 minutes
- Serve immediately
Email recipe to your friends |
Share on Facebook
