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Prawn risotto with pernod | pecorino | saffron | tarragon

Prep Time:

35 minutes

Cook Time:

25 minutes

About the Recipe

This risotto is not a subtle palate-pleaser, but a real explosion of flavor! The best mood prevails when you have a prawn stock, risotto rice, some saffron and a few prawns on hand

Ingredients

olive oil

butter

1 finely chopped shallot

1 finely chopped clove of garlic

risotto rice (a handful for each person and one for the pot)

16oz prawn stock

Perno

1/2lb prawns

saffron

salt

grated pecorino

chopped tarragon

Preparation

  1. Heat the prawn stock, dissolve a few strands of saffron in a little water

  2. Heat a generous amount of olive oil and butter in a pan (in wich the entire risotto must fit) and sauté the shallot and garlic glove. Add the saffron and prawns and fry until they are no longer translucent

  3. Add all the risotto rice to the pan

  4. Deglaze with pernod. When the pernod has evaporated, add a ladleful of prawn stock and stir. Repeat this procedure until the rice is cooked (approx. 16-18 minutes)

  5. Remove from heat, season with salt, add a knob of butter and a handful of grated pecorino and leave to rest for a minute with the lid closed

  6. Serve on plates and sprinkle with tarragon

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