Recipe of the Month
Tiffany's Shrimp and Saffron Risotto!
A delicious and easy Summer recipe from Tiffany - Try something different with this scrumptious risotto.
Enjoy!
Ingredients: (serves 4)
The sea kale in this dish gives a true sense of the sea; it can be hard to get hold of and if you cannot get your hands on it use curly kale or asparagus if in season instead.
3 x garlic cloves, crushed
1 x onion, chopped finely
1 x red chilli, de-seeded and chopped finely
100g-x butter
1 tbsp olive oil
320g Arborio risotto rice
10 fl oz white wine (leftover wine is ideal)
2 x good pinches of saffron
30 fl oz fish/ chicken or vegetable stock
1 x lemon cut into wedges
Large handful of sea kale, remove tough stalks
4 handfuls of rocket
Method:
Crush garlic, chop onion and chilli
Melt butter in saucepan over low heat and add olive oil
When the butter has melted add the garlic, chilli and onion and season
Whilst the ingredients above are sweating, bring your stock to a simmer
When the garlic, chilli and onion are sweated add the rice and stir around letting it absorb the flavours.
Bit by bit add the wine and when it has absorbed one lot add the next
Repeat this with the chicken stock-this will take about 20minutes
Add in the 2 good pinches of saffron
If using fresh, uncooked prawns add them in after 15 minutes and stir through until they go pink
Bring a saucepan of water to the boil, add the sea kale and cook for 3 or 4 minutes until tender then strain.
If using cooked/ frozen prawns add in at the end of cooking stirring around a few times to absorb the flavours
Nearing the end of cooking, stir in the sea kale, allowing it to absorb the flavours.
Squeeze the juice of 1 lemon over the risotto, taste and season well with salt and pepper
Serve on a plate placing a small handful of rocket over the dish and lashings of black pepper.
You can sprinkle some saffron threads around the plate for decoration.
DELICIOUS!!
