Recipe

Saffron, fennel, prawn and champagne risotto

Aug 27, 2013 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 2
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Ingredients

Saffron, fennel, prawn and champagne risotto
  • 3 1/4 cup (810ml) quality fish stock
  • pinch (100mg) saffron threads
  • 50克的屁股er
  • 2 tablespoon olive oil
  • 1 eschalot, diced
  • 1 fennel bulb, trimmed and diced
  • pinch sea salt
  • 2 garlic cloves, minced
  • 1 1/4 cup (250g) arborio rice
  • 1 cup (250ml) champagne
  • 12 medium green prawns, peeled and deveined
  • sea salt and cracked black pepper, to taste
  • 1 tablespoon chervil leaves, to garnish

Method

Saffron, fennel, prawn and champagne risotto
  • 1
    Bring the stock and saffron to a simmer in a medium saucepan over medium-high heat.
  • 2
    Melt halt of the butter and olive oil in a large saucepan over medium-high heat. Sauté the eschalot and fennel with a pinch of salt for 5 minutes until it begins to soften. Add the garlic and cook for a further minute.
  • 3
    Stir the rice through the eschalot and fennel to coat in the buttery juices, cook for 1 minute. Add the champagne and stir for 2 minutes until it has been absorbed.
  • 4
    Add the stock one ladle at a time, stirring regularly for around 17 minutes until the rice is al dente.
  • 5
    Meanwhile, heat the remaining oil in a frying pan over high heat. Season the prawns with salt and pepper and cook for 3 minutes. turning once until lightly golden and cooked through.
  • 6
    Stir the remaining butter through the risotto with the final ladle of stock.
  • 7
    Remove from the heat. Season with salt and pepper to taste and ladle into serving bowls. Top with the prawns and garnish with chervil leaves and cracked black pepper.

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