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Saffron, Prawn & Fennel Risotto

Sun, 2 June 2019

Saffron, Prawn & Fennel Risotto

Saffron, Prawn & Fennel Risotto

(Serves 4)

 

Ingredients:

About 12 plump Dublin bay Prawns

200g Arborio Risotto rice

2 shallots, finely chopped

2 garlic, finely chopped

1 bulb of fennel, chopped

1 tsp fennel seeds, ground in a pestle & mortar

100ml dry white wine

A few saffron strands,  immersed in 4 tablespoons of boiling water

Glug of olive oil

750ml chicken or vegetable stock

Couple of sprigs of thyme

A large knob  of butter

A couple of sprigs of flat leaf parsley, finely chopped

½ a lemon

100g parmesan cheese grated

1 lemon

 

Method:

  1. Put the olive oil into a large frying pan on a medium heat and gently sweat the shallot with a little salt until softened.
  2. When the onion is almost ready, add the garlic, fennel and thyme leaves and stir for a couple of minutes. Deglaze the pan with the white wine then add the butter when the liquid has boiled away.
  3. Add the rice to the pan, stirring making sure the rice is coated in the oil  add a little more oil if necessary
  4. Add the water from the saffron to the rice and cook until it is absorbed. Now, start to add the stock, a ladleful at a time, stirring all the time.  It should take 20-25 minutes for all the liquid to be absorbed.
  5. In the meantime, place the prawns in a pot and cover with cold water. Bring to the boil and remove to a colander immediately. They should have just turned opaque with a pinkish colour. Be careful not to overcook.
  6. To finish, add a spritz of fresh lemon juice, the prawns and stir the parmesan cheese through. Top with a little parsley

 

 

 

 

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