Saffron risotto with prawns and scallops

(For the bouillon, I used an infusion of a bouquet garni for fish – which has some fennel in it.   You could use fish or vegetable stock as well).

Heat a pan and add:

a knob of butter,

the juice of a 1/2  lemon

a generous pinch of saffron

Once the butter is melted, add the scallops (and prawns if using raw) and cook until slightly under done.  Set aside.

Add the rice to the pan and stir until translucent.

Add some dried tomatoes and a single red chili.

Gradually add the bouillon, 1/4 cup at a time, adding only as it is absorbed.

With the last 1/4 cup of bouillon, add a generous tablespoon of creme fraiche and a large portion of chopped fresh baby spinach.

Mix the scallops and prawns back in, stir and allow everything to warm through.

You can also grate a bit of Parmesan in at this point (I didn’t have any handy but used a lovely Pecorino Tartufo which worked a treat!)

Add freshly cracked black pepper.

Serve immediately.

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4 responses to “Saffron risotto with prawns and scallops

  1. Very nice. I’ve been looking for ideas for rice dishes lately- this one looks beautiful. Bookmarking!

  2. Took about 20 minutes.

    I added the spinach mostly to bring up my portions of veg for today – but it worked a treat. Enjoy 😉

  3. Pingback: Coconut Prawn Explosion — In pursuit of Perfection

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