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Saffron-Risotto

Milanese risotto with fried black tiger prawns and parmesan


Serves 4

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Saffron-Risotto

For the risotto:

  • 0,1 g saffron threads
  • 250 g risotto rice
  • 1 onion
  • 2 tbsp. butter
  • 100 ml white wine
  • 1.2 l chicken stock
  • Salt, pepper
  • 60 g parmesan

  • Other:

  • 8 black tiger prawns, ready-to-cook (with tail and shell, caught wild if possible)
  • 1 garlic clove
  • 1 sprig of rosemary
  • 2–3 tbsp. olive oil

Preparation

For the risotto, lightly crush the saffron threads and steep in 50 ml lukewarm water. Peel the onions and dice finely. Bring the chicken stock to boil in the Fusiontec Mineral saucepan 16 cm.

Heat up 1 tbsp. butter in the Fusiontec Aromatic high casserole 24 cm. Saute the diced onion inside at medium heat until transparent. Add the rice, briefly saute, then douse with wine and leave to boil down, uncovered. Pour over 1–2 ladles of boiling stock so that the rice is only just covered. Cook the rice for 15–17 minutes, uncovered, stirring and adding stock occasionally.

Meanwhile, grate the parmesan finely. 10 minutes before the end of the cooking time, add the steeped saffron and the water. Once all of the stock has been used, add the rest of the butter, stir in half of the parmesan, season with salt and pepper and set the risotto aside for 2 minutes.

Wash the prawns, daub dry and season with a little salt and pepper. Crush the garlic with the skin on. Heat up the olive oil in the Fusiontec frying pan 28 cm with the garlic and rosemary, add the prawns and sear lightly on both sides for approx. 3 minutes.

Serve the risotto with the prawns and sprinkle with the rest of the parmesan.

Preparation time

1 hour