Prawn & saf­fron risotto(

Cam­era Press Prep time: 15 mins Cook­ing time: 35 mins serves 4)

Friday - - Leisure -

In­gre­di­ents 1 tbsp but­ter 2 tbsp vir­gin olive oil 1 onion, finely chopped 1 1/2 cups ar­bo­rio rice 1 gar­lic clove, minced 6 cups hot fish or chicken stock large pinch saf­fron threads 250g peeled prawns, cooked 8 prawns in their shells, cooked fresh flat-leaf pars­ley, for gar­nish Method 1. Melt but­ter with oil in a heavy pan, add onion and cook gen­tly for 5 mins or un­til soft­ened. Add rice and gar­lic and stir over mod­er­ate heat un­til grains of rice are coated with the but­ter and oil. 2. Add 2/3 cup hot stock and saf­fron and stir un­til stock is ab­sorbed. Con­tinue adding stock, 2/3 cup at a time, stir­ring con­stantly and let­ting rice ab­sorb liq­uid be­tween each ad­di­tion. 3. Cook for 20 to 30 mins, un­til all stock is used and rice is creamy and al dente (ten­der but firm to the bite). Gen­tly fold in peeled prawns and sea­son with salt and pep­per. Serve hot, gar­nished with prawns in their shells and fresh pars­ley.

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