RECIPE: Method

Sauté the onions and garlic with a little oil or butter

Add in the risotto rice (i.e. Arborio, carnaroli) and cook until translucent

Add in the white wine and stir continuously until it is absorbed

Add a ladle full of hot saffron stock and cook over medium heat

Stir continuously until all the stock is absorbed and the risotto is thick and glossy

Add in the final ingredients, including butter, parmesan cheese and shrimp

Leave the risotto to sit for a few minutes to let all the flavours settle

Stir in some fresh herbs before serving

Ingredients  Quantity 

Onions Chopped 50 gms

Garlic Chopped 50 gms

Risotto Rice 75 gms

White Wine 100 ml

Saffron Stock 75 ml

Prawns (Cleaned) 6 pcs

Parmesan Cheese 75 gms

Butter or Olive Oil 50 gms

Fresh Herbs 5 gms

Salt and Pepper to taste


Skip to toolbar