Risotto with Leeks, Prawns and Saffron
A Sunday risotto with Carnaroli Classico Acqua e Sole from Lumellogno, leeks slowly braised in the white part and the tender green, pink prawns seared in a separate pan for ninety seconds, saffron threads steeped in boiling stock twenty minutes before. Eighteen minutes of cooking exactly, saffron at minute 8, leeks at minute 13, prawns laid on at serving, the mantecatura always away from the heat. No cheese on seafood risottos. From our kitchen at Lumellogno.
- Time: 50 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Carnaroli Classico Acqua e Sole rice
- large leeks
- peeled prawns
- saffron threads
- medium shallot, finely chopped
- dry white wine
- light vegetable stock or prawn fumet
- cold butter
- tablespoons extra virgin olive oil
- sprig fresh chopped parsley
- Fine salt, white pepper freshly ground