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Saffron seafood risotto

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Adjust Servings:
1 tbsp olive oil
1 white onion, finely chopped
2 garlic cloves, crushed
1/4 tsp celery salt
1/2 tsp fennel seeds, crushed
300g carnaroli risotto rice
1.2 litres stock, made with 2 fish or 1 Kallo yeast-free stock cube(s)
1/4 tsp saffron strands
200g scallops, roe removed
1 x 170g pack raw king prawns
8 raw red shrimps
Knob of butter
100g frozen peas
1 tbsp fresh chives, finely chopped
Extra-virgin olive oil, to drizzle

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Saffron seafood risotto

Packed full of prawns, shrimps and scallops. This luxurious saffron risotto isn't cheap to make but it's perfect for impressing dinner guests. I used ready-made fish stock, but you could use the shells from the prawns and shrimps and make your own.

    • 30 Mins
    • Serves 4
    • Medium


    • TO SERVE


    1. Heat the olive oil in a frying pan and sauté the onion gently for 5-10 minutes until soft and translucent but not coloured. Stir in the garlic, fennel seeds and celery salt and cook for 1 minute more.

    2. Add the carnaroli risotto rice, toast for a minute, then add a ladleful of the stock with the saffron strands.

    3. Stir frequently and cook over a low-to-medium heat, stirring often, until nearly all the stock has been absorbed.

    4. Keep adding the stock gradually and continue to simmer and stir. By the time the final 100ml of stock has been added, the risotto should be almost cooked – this should take about 15 to 20 minutes. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often.

    5. To prepare the seafood, remove the bloodline from the prawns and tear the crescent-shaped, side muscle from each scallop.

    6. Pat the scallops dry and season with salt. Heat a knob of butter in a small frying pan over a medium-high heat and add the scallops. Sear for 1-2 minutes on each side or until golden brown and opaque. Season with black pepper and keep warm.

    7. To finish the risotto, add the prawns, shrimps and frozen peas and continue to cook for 3-4 minutes, flipping the prawns and shrimps over halfway for an even cook. Season to taste and remove from the heat. Leave the risotto to sit for 2 minutes.

    8. Divide the risotto between bowls and top with the scallops. Garnish with chives and a drizzle of extra-virgin olive oil before serving.

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