What is more comforting that an creamy risotto with lemon and butter prawns? A dish full of flavors, creamy which will warm your soul especially in the cold season.
Risotto has to be one of the most comforting things to eat ever — it’s insanely creamy, there’s no cream involved as the liquid brings out the starch in the arborio rice, giving the dish that luxurious texture.
Pasta may be Italy’s most famous dish, but rice is equally key, giving us elegant and delicious dishes like this recipe for saffron risotto.
- 1 1/2 L chicken stock
- 1/2 teaspoon saffron
- 350 g arborio rice
- olive oil
- 1 teaspoon salt
- 1 onion, finely chopped
- 1/2 cup white wine
- 50 g butter ( room temperature )
- 1 cup parmesan cheese
Lemon Butter Prawns
- 600g medium prawns, peeled, deveined
- 1 cup fresh parsley
- 1/3 cup lemon juice
- 2 garlic cloves, crushed
- 50 g butter
Step 1: Heat 2 tablespoons of oil in a large saucepan over medium-low heat. Add the onion and stir for 6-8 minutes or until soft. Add the rice and stir for 2 minutes or until the grains appear slightly glassy.
Step 2: Add the wine and stir for 2-3 minutes or until the liquid is almost absorbed.
Step 3: Add 1 cup of chicken stock and the saffron and stir until the liquid is absorbed. Add stock, 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Continue for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.
Step 4: Turn off the heat, add butter and parmesan cheese and stir. Let it rest for about 10 minutes
Lemon Butter Prawns
Step 1: Heat 3 teaspoons olive oil in a large frying pan over medium-high heat. Cook prawns for 1-2 minutes each side or until prawns curl and change colour.
Step 2: Add the garlic and lemon juice to the skillet and let cook for 1 minute.
Step 3: Add salt and pepper
Step 4: Add 1/2 of the parsley along with the cubes of butter and swirl the pan so butter starts to melt slowly, about 2-3 minutes. As the butter melts it should start forming a thick type of sauce. Add the remaining parsley and stir to combine.
Step 5: Divide the risotto among bowls and top with the prawns.