Saffron Risotto With Prawns And Squid
Learn how to make Saffron Risotto with Prawns and Squid, a luxurious dish perfect for seafood lovers. Using tender prawns and squid, this recipe delivers a rich and flavourful experience. Order fresh prawns and squid from Pearl Seafoods for the best results. With delivery available across Sydney, it's never been easier to create restaurant-quality dishes at home. Perfect for special occasions or a gourmet dinner, this recipe is a must-try. Visit Pearl Seafoods for more recipes and premium seafood delivered to your door.
Ingredients
- 300g prawns, peeled and deveined
- 200g squid, cleaned and sliced into rings
- 1 cup Arborio rice
- 1L chicken or seafood stock, warmed
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/4 tsp saffron threads, soaked in 2 tbsp warm water
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Method
- Peel and devein the prawns, then clean and slice the squid into rings. Pat dry with a paper towel and set aside.
- Warm the chicken or seafood stock in a pot over low heat. Keep it warm throughout the cooking process.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and sauté for 1 minute, stirring constantly to avoid burning.
- Stir in the Arborio rice and toast for 2-3 minutes until the grains are lightly translucent.
- Pour in the white wine and stir until fully absorbed by the rice.
- Add the saffron threads and their soaking liquid to the pan, stirring to combine.
- Begin adding the warm stock, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Repeat until the rice is creamy and al dente, about 18-20 minutes.
- In a separate pan, melt 1 tablespoon of butter over medium heat. Add the prawns and squid, cooking for 2-3 minutes or until just tender. Season with salt and pepper.
- Stir the cooked seafood into the risotto, along with the remaining butter. Mix gently to combine.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with chopped parsley and optional grated Parmesan cheese.
