Safran-Risotto with Saffron

Name: Safran-Risotto with Saffron
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 3 TSP Vegetable broth (instant); 1 little box Saffron threads; 3 TABLESPOONS Olive oil; 200 g Risotto rice (e.g. Arborio); 200 ml dry white wine; 100 g frozen peas; 8–12 raw shrimps (approx. 25 g each; without head, with shell); 4 Stem(s) Lemon balm; 7-10 Tbsp salt, pepper; 50 g Parmesan (piece); 2 TABLESPOONS Butter

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
3 TSP Vegetable broth (instant)
1 little box Saffron threads
3 TABLESPOONS Olive oil
200 g Risotto rice (e.g. Arborio)
200 ml dry white wine
100 g frozen peas
8–12 raw shrimps (approx. 25 g each; without head, with shell)
4 Stem(s) Lemon balm
7-10 Tbsp salt, pepper
50 g Parmesan (piece)
2 TABLESPOONS Butter

Directions

1
Peel and finely chop the onion and 1 garlic clove. Dissolve the stock in 600-700 ml boiling water. Stir in the saffron. Heat 1 tablespoon of oil in a saucepan. Sauté the onion and garlic until transparent. Add the rice and fry for 2-4 minutes until it crackles slightly.
2
Add wine and bring to the boil. Simmer on low heat until the liquid is absorbed.
3
Add so much hot broth until the rice is covered. Simmer the risotto open at low heat, stirring occasionally, for a total of 25-30 minutes. Add some stock again and again. Add the frozen peas to the risotto about 10 minutes before the end of the cooking time.
4
In the meantime peel the shrimps, except for the tail fin. Make a longitudinal incision in the back and pull out the dark gut with a sharp knife. Rinse shrimps cold, dab dry and cut in half lengthwise up to the caudal fin.
5
Peel and slice the rest of the garlic. Wash the lemon balm and shake dry. Cut leaves into strips. Heat 2 tablespoons of oil in a frying pan. Fry the prawns for about 3 minutes, turning them over.
6
Fry garlic and lemon balm briefly, season with salt and pepper.
7
Grate the parmesan finely and fold into the rice with butter. Season to taste with salt and pepper. Serve with prawns.