Saffron and pea risotto with tiger prawns
Lots of people are afraid of making risotto at home and are often confined to just eating it at restaurants. This is a shame, because I honestly think it's a dish better made at home. Many restaurants start the process and spread the partially cooked rice out on trays until an order for risotto is fired, before finishing the dish. Although, it doesn't make a huge difference, I personally find it detracts from the overall taste.
Risotto is often misconstrued as a very time consuming dish, which I believe is also a fallacy. Yes, you do have to keep watch at the stove and keep stirring, but the whole process takes half an hour tops, from chopping to serving. Not many meals can boast that factor! It also makes for a sophisticated dish sure to impress.
This particular dish was inspired by our trip to Mallorca this summer. I loved the way saffron was used in many of the seafood dishes, and while this is no paella, there are certainly similarities. The creaminess of the risotto with the delicate shrimp and earthy saffron is just a wonderful combination. Saffron is quite pricey, but just a few strands boast a lot of flavour and using the boiling water to bring it out stretches this even further. I like my risotto a little more on the solid side, as you can see from the picture. Traditionally, it would be just a bit more fluid. I urge you to try this sumptuous dish!
Ingredients (serves 4 as main):
- 400g Carnaroli / Arborio rice
- 24 Tiger Prawns, peeled and de-veined
- Large handful of peas
- 1 large shallot, finely diced
- 1 glass dry white wine
- glug olive oil
- 2 tbsp grated parmesan
- generous pinch saffron
- 1-2 litres fish stock
- 50g butter
- 1 tbsp flat leaf parsley, finely chopped
- 1 tbsp snipped chives
- parmesan shavings to garnish
Boil about 2 ounces of water and pour over saffron. Press on the saffrom with a spoon to release colour and flavour. Set aside.
Heat a pan over a medium heat and saute the shallot in the olive oil until translucent, but not coloured. Add the rice and stir for a minute or two. Add in wine and allow to simmer until wine is just gone.
Ladle in some fish stock and allow to simmer until stock is almost gone. Repeat as necessary until rice is just al-dente, usually about 4-5 times. On the last go add in the peas and saffron.
Meanwhile heat 1/3 of the butter in a separate pan. Season the prawns and fry for about a minute on each side until just cooked. Remove from heat and set aside.
Once rice is creamy, but retains a bite, remove from heat. Stir in parmesan, butter and herbs. Allow to rest for a minute or two before serving.
Divide among four plates, and top with the prawns and parmesan shavings. Serve immediately.
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