Saffron and seafood risotto

Mains, Fish, Seafood & Shellfish, Risotto, Pasta and Rice

Arborio rice cooked with a ladle of fish stock and flavored with white wine, saffron, scallops and shrimps for a delicate flavour of seafood and fresh coriander.


Recipe for 4 persons

For the risotto

300 Gr
Arborio rice
1 Unit(s)
200 Ml
White wine
1 Liter(s)
Fish stock

For the garnish

1 Pinch(es)
50 Gr
50 Gr
Parmigiano reggiano
16 Unit(s)
Peeled medium shrimps
200 Gr
Bay scallops
6 Sprig(s)
Fresh cilantro
  • Olive oil
  • Salt and pepper
Saffron and seafood risotto

Preparation time: 30 min

  • General preparation

    Chop the onion and cilantro. Grate the parmesan. Cut butter into cubes.

  • Risotto preparation

    In a saucepan, heat the fish stock. In another pot, drizzle with olive oil and sweat the onion until tender. Add rice and stir until the rice grains become translucent. Deglaze with white wine. Stir and let the liquid evaporate completely. Add the saffron, pour a ladle of hot stock, stirring often until liquid is absorbed. Add remaining broth ladle by ladle, stirring constantly until the rice is cooked but still al dente, about 20 minutes. Season with salt and pepper, add scallops and cook 1 minute more. Remove from heat and stir in the Parmesan and cubes of cold butter.

  • Shrimps preparation

    In a hot pan, drizzle with olive oil and sauté the shrimps a few minutes over high heat until they have a nice pink color. Season with salt and pepper.

  • To serve

    On your plate, serve a portion of saffron risotto and garnish with 6 shrimps on top. Sprinkle chopped coriander your plate.

You can pre-cook the risotto and stop the cooking process after about 15 minutes when the rice is still crunchy and before you add in all the garnish. Simply spread the risotto on a large cookie sheet. This way you can resume cooking when you are ready to serve by warming up your rice with the remaining broth and subsequently incorporating all remaining ingredients.

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