Saffron Risotto with Shrimps or Variations with Fish
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Saffron Risotto with Prawns or Fish, Tips for VariationsI introduce this popular risotto dish with prawns and plaice rolls. A vegetarian saffron risotto you will find here. You can use other fish species: Halibut turbot or sole (unfortunately expensive) are ideal. Even crispy fried zander or a crispy fried trout filet would fit to saffron risotto. The advantage of plaice, halibut, turbot and sole: these fish have hardly any bones and you can process the fillets directly and quickly without skin. Fresh plaice or frozen plaice goes perfectly with saffron risotto. Have the fish fillets either prepared by the fishmonger or buy the frozen plaice fillets. Remove the skin from the plaice fillets with a sharp knife using the white skin. To do this, hold the fillet on the narrow side with your left hand, cut it along the skin with a knife under tension and remove the fish skin. Poach halibut and turbot in portions, if you buy sole, make sure the fish trader prepares it and monitor the cooking time (poaching) carefully. Saffron is an affordable luxury spice and delights the palate. I introduce the vegetarian or vegan saffron risotto in another article!
2. Variation Saffron Risotto with PrawnsYou can also prepare your saffron risotto with shrimps. Ideal are grey, large, raw shrimps, simply fry them in a pan over high heat and season with salt and pepper. Flambé with cognac, just before serving, would be an option and create a special taste.
Saffron risotto with prawns – a simple dish for guests with a strong appearance!
3. Professional Chef Tip for this Dish – Saffron Sauce as Saffron FoamStretch the risotto towards the end of the cooking time with some broth (approx. 200 ml). After boiling, pass the broth through a sieve into a second pot. Bring the saffron-rice broth to the boil, finish with a cup of cream, salt, pepper, nutmeg and saffron and mix with cold butter until frothy. Pour the saffron foam onto the risotto, this will please the eye, the foam complements the saffron risotto with a taste explosion. Red pepper gives this dish a decisive taste and visual kick.
4. RecipeStep by step explained, I am happy if you cook this dish yourself! If you have any questions, please use the comment function. Good success!
Saffron Risotto with Prawns or Variations with Fish
Proven recipe for saffron risotto with shrimps or variations with fish. Step by step instructions with many tips from the professional chef Thomas Sixt for a rice dish with saffron and shrimps or fish.
|300||g||prawns (or shrimps)|
|1||onion or 2 shalotts peeled|
|300||g||risotto rice (Arborio or Carnaroli or Vialone)|
|100||g||dry white wine|
|1||dice||concentrated vegetable broth|
|0,2||g||Saffron (2 small letters)|
|0.5||bunch||Parsley (only the leaves)|
Cut the plaice fillets in half lengthwise, roll them up starting from the narrow side and fix them with toothpicks. Alternatively, prepare shrimps ready to roast, peel, remove intestine.
Finely dice onion or shallots and sweat in 1 tablespoon olive oil until translucent.
Add the risotto rice and sauté for 3 minutes.
Add white wine, water and the cube of vegetable stock, salt, saffron, nutmeg, cayenne pepper to the risotto. Cook the risotto until it is firm to the bite.
Poach the plaice rolls in a steam sieve over boiling water for 4 minutes. Alternatively poach in some broth: Bring the stock to the boil, remove from the heat, put in the plaice rolls and poach without lid for 3-4 minutes. Prawns: Fry in a little oil at high heat, flambé with 8 cl cognac.
Arrange the saffron risotto on the preheated plates.
Place plaice rolls without toothpicks or shrimps on each plate with risotto. Sprinkle the plaice rolls and risotto with 1 tablespoon olive oil or finalise the saffron risotto with the saffron sauce/saffron foam (see text and description above).
Decorate with finely chopped parsley leaves and red peppercorns and serve immediately.