Prawn, Asparagus And Saffron Risotto
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
42
Spice
42
Sweetness
57
Sourness
34
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil400 g
Rice (carnaroli)2 cloves
Garlic (thinly sliced)2 pinches
Saffron Threads2 cup
White Wine2.5 cups
Fish90 g
Butter1
Sea SaltDirections:
1
In a large saucepan over medium-high heat, heat the olive oil
2
Add in the rice and toast, stirring frequently, for 2 minutes
3
Add the shallots, garlic, and saffron and saute everything together for 1 more minute
4
Add the wine and without stirring, turn down the heat to medium-low and shake the pot every few minutes
5
Once the wine has been reduced, add the stock 2/3 of a ladle at a time until liquid covers the rice completely
6
Add few pieces of prawns and asparagus to get the flavor through during the cooking process for 12 to 15 minutes
7
Add the rest of the prawns and asparagus the last 2 minutes if cooking
8
When the rice is still al dente, remove from heat
9
Add in the butter and parsley, and season, to taste, with sea salt
10
Stir everything in together and serve