Classic Risotto Recipes


Modern twists on time-honoured favourites.


Saffron risotto with Dublin Bay prawns and pumpkin flowers


GG327_Risotto allo zafferano con scampi e fiori di zucca

What you need

  • [   ] 200 g Riserva 1856 Carnaroli rice
  • [   ] 24 Dublin Bay prawns shelled
  • [   ] 1 glass white wine
  • [   ] 100 ml Noilly Prat
  • [   ] 250 ml chicken liquor
  • [   ] 150 ml fish liquor
  • [   ] 50 g potato grated
  • [   ] 25 ml cream
  • [   ] 60 g butter
  • [   ] 1 small bunch tarragon
  • [   ] 1 small bunch pumpkin flowers pistils removed cut into small pieces
  • [   ] green part of a courgette chopped into cubes
  • [   ] 100 ml Pouilly Fumé wine
  • [   ] 500 ml fish stock made with the Dublin Bay prawn shells
  • [   ] extra virgin olive oil
  • [   ] powdered saffron

Proposed by: Heinz Beck


30'
4
Medium

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How to prepare:

Saffron risotto with Dublin Bay prawns and pumpkin flowers: steam 16 Dublin Bay prawns for 1 minute and season lightly with salt. Boil the white wine and Noilly Prat in a saucepan and reduce by half.

 

Add the fish and chicken liquor and the potato and continue to reduce until about 200 ml is left. Add the cream and 30 g butter, boil and mix in the blender or food processor. Season with the saffron, salt and pepper.

 

Wash the tarragon and fry for a few seconds. Quickly fry the courgette pieces in oil over a high heat.Melt 30 g butter in a heavy-based pan and stir in the rice, coat it well and cook until it changes colour, then pour over the Pouilly Fumé and evaporate off.

 

Continue to cook, stirring continuously, by adding the boiling hot stock, in which the saffron has been dissolved. When the risotto is cooked ‘al dente’, beat to a creamy consistency adding the remaining Dublin Bay prawns cut into pieces, the pumpkin flowers and the courgettes. Season with salt.

 

Pour a tablespoon saffron sauce into each plate and place the risotto on top, garnishing with the Dublin Bay prawns and tarragon.

 
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For this recipe:

CARNAROLI