SAFFRON PRAWN RISOTTO WITH TOMATO & SHELL STOCK

SAFFRON PRAWN RISOTTO WITH TOMATO & SHELL STOCK

SAFFRON-KISSED PRAWN RISOTTO WITH DEEP SHELL STOCK AND BUTTERY FINISH.

  • Prep Time: 35 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 20 minutes
  • Serves: 4

INGREDIENTS

  • Prawn Stock
  • Heads and shells from 1 kg large prawns
  • 2 tbsp olive oil
  • 2 shallots, sliced
  • ½ fennel bulb, sliced
  • 3 garlic cloves, crushed
  • 2 ripe tomatoes, quartered
  • 2 bay leaves
  • Stems from ½ bunch parsley
  • 1 tsp whole black peppercorns
  • 1.5 L cold water

Risotto

  • 2 tbsp olive oil
  • 1 shallot, finely diced
  • 320 g Arborio or Carnaroli rice
  • 125 ml dry white wine
  • 1-1.2 L hot prawn stock
  • 3 tbsp tomato passata
  • ½ tsp saffron threads
  • 400 g raw prawn meat, cut into small bite-sized cubes
  • 60 g cold butter, cubed
  • 60 g finely grated Parmesan
  • 1 tbsp good olive oil
  • Salt to taste

METHOD

1. Build the Prawn Stock

  • In a large pot over medium heat, add olive oil and the prawn heads and shells.
  • Crush them firmly with a spoon or potato masher to extract all their juices. Let them toast and sweat for 4-5 minutes until fragrant and deep orange.
  • Add shallots, fennel, and garlic. Sweat another 3–4 minutes.
  • Add tomatoes, bay leaves, parsley stems, and peppercorns. Cover with cold water.
  • Bring to a gentle simmer and cook uncovered for 30 minutes. Do not boil aggressively.
  • Strain through a fine sieve, pressing hard on the solids to extract maximum flavor. Keep the stock hot.

2. Bloom the Saffron

  • Take one ladle of the hot prawn stock and pour it over the saffron threads.
  • Let infuse at least 5 minutes while you start the risotto.

3. Start the Risotto

  • In a heavy-bottomed pot, heat olive oil over medium heat.
  • Add shallot and cook until translucent.
  • Add rice and toast 1-2 minutes until lightly translucent around the edges.
  • Deglaze with white wine and reduce completely.

4. Cook the Risotto

  • Add a ladle of hot prawn stock and stir gently. Once absorbed, continue adding stock gradually, stirring regularly.
  • Halfway through cooking, add the saffron infusion and tomato passata. Continue cooking until the rice is al dente and creamy, about 16-18 minutes total.

5. Finish

  • Turn off the heat.
  • Fold in the cubed prawn meat and let residual heat gently cook them for about 1 minute.
  • Add butter, Parmesan, and olive oil. Stir vigorously to emulsify.
  • Cover and let rest 6-7 minutes.
  • Season with salt and adjust consistency with a splash of hot stock if needed.
  • Plate immediately.

By Laurent Dagenais

BACK TO RECIPES