Saffron risotto with prawns & zucchini flowers
This exquisite saffron risotto combines the noble spice of precious saffron with the freshness of first-class king prawns and the tenderness of zucchini flowers. The preparation requires patience when stirring to achieve the perfect creaminess, while the zucchini flowers add visual sophistication to the dish. The combination of Mediterranean lightness and luxurious ingredients makes this risotto an ideal main course for special occasions. Its bright yellow color and deep, complex aroma will delight lovers of fine Italian cuisine.
Cooking utensils
- 1 Large pot for the risotto
- 1 Small pan for the prawns
- 1 Ladle
- 1 Grater for the parmesan
- 1 Sharp knife
- 1 Cutting board
Ingredients
For the risotto
- 200 g Risotto rice Carnaroli or Arborio
- 0,1 g Saffron threads
- 1 Shallot finely diced
- 100 ml dry white wine
- approx. 700 ml hot fish or vegetable stock
- 40 g Butter ice cold
- 50 g Parmesan cheese Freshly grated
- 1 1 tbsp olive oil
- Sea salt and white pepper
For the shrimps & flowers
- 6-8 King prawns ready to cook
- 4-6 Zucchini flowers possibly with small zucchinis
- 1 Garlic clove
- A little lemon zest
- Fresh herbs e.g. thyme
Preparation
Preparation of the risotto
- Heat the stock in a pan and soak the saffron threads in it.
- Heat the olive oil in a large pan, fry the shallots until translucent, then add the rice and fry until shiny.
- Deglaze with white wine and reduce almost completely.
- Gradually add the hot saffron stock ladle by ladle and cook, stirring constantly, until the rice has absorbed the liquid.
- Repeat the process until the rice is firm to the bite and creamy (approx. 18-20 minutes).
- Finally, stir in the cold butter and Parmesan and leave to rest briefly.
Preparation of the prawns & flowers
- In the meantime, fry the prawns briefly on both sides in a pan with the garlic and herbs.
- Clean the zucchini flowers, stuff them if necessary or simply cook them carefully in the risotto for the last 3 minutes or briefly fry them separately.
- Arrange the risotto on plates, garnish with the prawns and flowers and finish with a little lemon zest.
Recommended side dishes
- A small rocket salad with pine nuts and balsamic dressing.
- Crispy focaccia with rosemary and sea salt.
- Briefly roasted green asparagus with olive oil.
Nutritional values per portion
Calories: 650kcalCarbohydrates: 72gProtein: 28gFat: 24g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat