OTHER LANGUAGES: German
Saffron risotto with prawns, shrimps or fish, this is a great dish. Your guests and loved ones will be thrilled. This saffron risotto I show in two variations with plaice rolls and shrimps, that will make you happy. It’s a good combination of fresh ingredients and convenience as you can buy the plaice fillets for the plaice rolls frozen in any supermarket. The same goes for the prawns! Tasteful, delicious, a dish with which you can shine in the kitchen. I’ll also show you the variation with other fish species, with this recipe the great cuisine is no longer a secret! Jump directly to the recipe…
1. Saffron Risotto with Prawns or Fish, Tips for Variations
I 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.
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.
2. Variation Saffron Risotto with Prawns
You 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 Foam
Stretch 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.
Step by step explained, I am happy if you cook this dish yourself! If you have any questions, please use the comment function. Good success!
OTHER LANGUAGES: German