Saffron risotto with shrimps

Saffron risotto with shrimps

Saffron risotto ranks among the top among rice recipes. It is served in luxury restaurants and cooked with love. However, its preparation is not as difficult as it may seem.


  • 200 g basmati rice
  • 2 shallots
  • 3 tablespoons oil
  • 2 tablespoons saffron
  • 150 ml dry white wine
  • 40 g butter
  • 50 g grated cheese (preferably Parmesan)
  • 800 ml chicken stock
  • Salt, pepper, herbs


  1. Heat the oil in a deep frying pan and add the chopped shallots.
  2. To the caramelised shallots add the rice, properly rinsed, and fry.
  3. Pour white wine over the rice and let it simmer until the wine evaporates.
  4. Once the wine has evaporated, pour the broth over the rice so that the rice is submerged.
  5. Add the saffron and cook slowly. Stir.
  6. Once the stock has evaporated, add more stock and let it evaporate again. Continue around until the rice is properly cooked.
  7. Once the rice is ready, pour in some of the parmesan cheese and stir.
  8. Serve the risotto sprinkled with the rest of the Parmesan cheese and the fried prawns in butter and herbs.