Prawn & Saffron Risotto
Cook Time 35 minutes
1 L fish stock
1 pinch saffron strands
1 tbsp. olive oil
1 small onion, finely diced
1 small leek, outer leaves removed & finely chopped
1 bay leaf
1 clove garlic, finely chopped
400g risotto rice
¼ cup white wine
30g parmesan, finely grated
2 tsp. lemon juice
8 medium raw prawns, peeled and deveined
¼ head of a small cauliflower
Salt and pepper
Toast saffron in a small pan on gentle heat being careful not to burn it.
Place stock and the toasted saffron threads into a pot and bring to simmer.
In a large pan, sweat the onion, garlic, leek and bay leaf in the oil until soft. Now add the rice. Coat the rice with the leek mixture by agitating the pan. Add the wine and allow the rice to absorb.
Ladle by ladle add the stock, allowing the rice to absorb the stock each time. Do not over stir but rather agitate the pan. This should take 20 minutes.
Now add the raw prawns to the risotto and cook for one minute before taking off the heat and incorporating the butter and parmesan. Season to taste.
Add a couple of spoonfuls of risotto to a bowl and finely shave the raw cauliflower over the top.