Fragrant saffron prawn risotto

Fragrant saffron  prawn risotto

Behind this week's recipe is a fun-loving barbecue chef and Grillmaster winner Viivi Laube-Pohto, who has made delicious and well-thought out grill dishes packed with interesting flavours and great taste. 

 "I'm a big fan of all year round grilling, barbecuing and cooking outdoors - I just love how much more versatility it brings!"

 When not smoking the barbecue or being busy running a successful catering business, Viivi switches off and heads to a lakeside country cottage with friends and family. 

 "At the country cottage, we love spending endless evenings around roaring fire and having a glass of wine while waiting for food to be ready."

 For more about Viivi and her adventurous all year outdoor and kitchen cooking recipes, visit Kätevän Emännän käsikirja blog. 


Serves: 4

Difficulty: Easy

Wine recommendation: Sileni Cellar Selection Pinot Gris 


 

RISOTTO

50g butter

2 shallots

150g Arborio rice

1.5 dl Sileni Pinot Gris

8-9dl prawn stock

50g grated parmesan cheese

1/2 tsp smoked paprika

ashram to bring colour

parsley

PRAWN STOCK

500g whole prawns

25g butter

1 shallot

2 bay leaves

2tsp salt

1/2 tsp cayenne pepper

black pepper to taste

1L water

METHOD

Shell prawns, reserving the shells and heads for the stock. Set the prawns aside until needed. Melt the butter in a pan over medium heat. Add the prawn heads and shells to the pan and fry for a few minutes to release flavour. Add the remaining ingredients and bring to boil, simmering for half an hour. Strain the stock and return the liquid to the pan.

Risotto

For the risotto, melt half of the butter in a pan over medium heat. Place the shallots into the pan and cook until soft and transparent.  Fry the prawns in a separate pan for a few minutes until just cooked. Add the Arborio rice and stir for a couple of minutes until well-coated with butter. Pour in the wine and boil gently until the rice has absorbed the liquid. Add the ashram and smoked paprika. Start adding small amounts of the prawn stock in the pan and let the rice absorb all the liquid before you add more in the pan. Repeat until the rice is almost al dente, then add the remaining butter and grated parmesan. Stir well. Garnish with the remaining prawns and parsley.  

 

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