Saffron prawn risotto

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By Christine Manfield

Published 1999

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This is one of my all-time favourite risotto recipes. The grains of rice look like golden jewels on the plate and the flavour is complex and ambrosial. For the best results, use the highest grade superfino arborio rice and the freshest prawns; make a decent fish stock, and cook with the wine you would choose to drink with the dish, not Château Cardboard!

Like any risotto, it must be eaten as soon as it is made — it cannot be cooked ahead of time and reheated with any success. Have e