Prawns Entertaining Italian

Prawn, zucchini flowers and saffron risotto

Name: Prawn, zucchini flowers and saffron risotto recipe
Yield: 4
Cuisine: /italian
Ingredients: 1 pinch saffron threads; 4.00 tbs extra virgin olive oil; 100g unsalted butter; 4 eschalots, finely chopped; 2 garlic cloves, crushed; 400g carnaroli rice; 3/4 cup (180ml) dry white wine; 6 zucchini flowers, stamen removed, stems thinly sliced, flowers halved lengthwise; 6 cups (1.5L) prawn stock; 24 medium green king prawns, peeled (shells and heads reserved for stock), deveined, halved lengthwise; 1/4 bunch flat-leaf parsley, leaves chopped, stalks reserved for stock, extra leaves to serve; 1kg reserved prawn shells and heads; 1 each roughly chopped white onion, carrot, leek, celery stalk & tomato; Reserved parsley stalks

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by Alessandro Pavoni

CHEF

Sep 01, 2020

This seafood risotto from Alessandro Pavoni will transport you to Italy, and impress any guests.

1 pinch saffron threads
2 tbs extra virgin olive oil
100g unsalted butter
4 eschalots, finely chopped
2 garlic cloves, crushed
400g carnaroli rice
3/4 cup (180ml) dry white wine
6 zucchini flowers, stamen removed, stems thinly sliced, flowers halved lengthwise
6 cups (1.5L) prawn stock
24 medium green king prawns, peeled (shells and heads reserved for stock), deveined, halved lengthwise
1/4 bunch flat-leaf parsley, leaves chopped, stalks reserved for stock, extra leaves to serve

Prawn stock (makes approx. 6 cups - 1.5L)

2 tbs extra virgin olive oil
1kg reserved prawn shells and heads
1 each roughly chopped white onion, carrot, leek, celery stalk & tomato
Reserved parsley stalks

Method

1.

For the prawn stock, place oil in a large heavy-based saucepan over high heat. Add prawn shells and heads, and cook, stirring and breaking them up in the pan, for 5-6 minutes until roasted and browned. Add remaining ingredients with 8 cups (2L) water and 1 1/2 tbs sea salt flakes and bring to the boil, reduce heat to medium and simmer for 20-25 minutes, skimming occasionally, until slightly reduced. Remove from heat and stand for 30 minutes. Strain stock through a fine sieve and into another saucepan, pressing solids to extract as much stock as possible. You should have about 6 cups (1.5L) stock.
2.

Add saffron to the stock and keep warm. Heat oil and half the butter in a large heavy-based saucepan over medium heat. Add eschalot and garlic, and cook, stirring occasionally, for 5-6 minutes until softened. Add rice and stir for 2 minutes until coated in mixture. Add wine and zucchini stems and cook, stirring until wine is absorbed. Add in hot prawn stock, 1 cup (250ml) at a time, stirring continuously and allowing stock to be absorbed before adding the next cup, until all stock has been used, the rice is cooked and the mixture is thick (this will take about 20 minutes). The rice should be creamy but still retain some bite.
3.

Stir in remaining butter, half the zucchini flowers, prawns, parsley and cook, stirring occasionally, for 4-5 minutes until prawns are just cooked. Season to taste. Scatter with extra parsley leaves and remaining zucchini flowers to serve.