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.
Ingredients
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1 tbsp
olive oil
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1
white onion, finely chopped
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2
garlic cloves, crushed
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1/4 tsp
celery salt
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1/2 tsp
fennel seeds, crushed
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300g
carnaroli risotto rice
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1.2 litres
stock, made with 2 fish or 1 Kallo yeast-free stock cube(s)
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1/4 tsp
saffron strands
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200g
scallops, roe removed
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1 x 170g pack
raw king prawns
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8
raw red shrimps
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Knob of butter
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100g
frozen peas
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1 tbsp
fresh chives, finely chopped
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TO SERVE
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Extra-virgin olive oil, to drizzle
Directions
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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.
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Add the carnaroli risotto rice, toast for a minute, then add a ladleful of the stock with the saffron strands.
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Stir frequently and cook over a low-to-medium heat, stirring often, until nearly all the stock has been absorbed.
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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.
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To prepare the seafood, remove the bloodline from the prawns and tear the crescent-shaped, side muscle from each scallop.
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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.
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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.
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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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