Saffron risotto

Name: Saffron risotto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2–3 Shallots; 2 TABLESPOONS Olive oil; 300 g Risotto Rice; 1 l Vegetable broth; 200 ml dry white wine; 1 pinch Saffron threads; 2 Vine tomatoes; 1 collar (approx. 50 g) Rocket; 16 (à 15 g; without head, in shell) raw prawns; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Parmesan cheese; 25 g Butter

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2–3 Shallots
2 TABLESPOONS Olive oil
300 g Risotto Rice
1 l Vegetable broth
200 ml dry white wine
1 pinch Saffron threads
2 Vine tomatoes
1 collar (approx. 50 g) Rocket
16 (à 15 g; without head, in shell) raw prawns
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Parmesan cheese
25 g Butter

Directions

1
Peel and finely dice the shallots. Heat 1 tablespoon of oil in a saucepan. Stir-fry shallots and rice for 1-2 minutes until translucent. Deglaze with some stock and a little wine, so that the rice is covered. Add the saffron threads and simmer at low heat, stirring frequently
2
Once the liquid has been absorbed, gradually pour in the wine and the remaining stock, stirring from time to time. Always add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes until the rice is soft
3
Quarter the tomatoes, remove the seeds, dice the flesh. Clean and wash the rocket and drain well. Chop the rocket coarsely, except for a few leaves for garnishing. Peel shrimps, except for the tail fin, and remove the intestines. Wash shrimps and pat dry. Heat 1 tablespoon of oil in a frying pan. Fry the prawns for approx. 4 minutes while turning. Season with salt and pepper, keep warm
4
Grate parmesan. Finally stir butter, rocket, tomato cubes and parmesan into the risotto, season with salt and a little pepper. Arrange risotto and prawns and garnish with remaining rocket leaves