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1. Steep the saffron threads in the hot water for 10 minutes. Warm the fish or seafood stock in a saucepan and keep it at a gentle simmer.
0.2 tsp saffron threads,
2 tbsp hot water,
5 cup fish or seafood stock
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2. Pat the raw prawns, peeled and deveined dry and season lightly with some of the salt and black pepper.
1 lb raw prawns, peeled and deveined,
0.8 tsp salt,
0.5 tsp black pepper
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3. Heat half of the olive oil and 1 tbsp of the unsalted butter in a wide pan over medium-high heat. Sear the raw prawns, peeled and deveined for 1 to 2 minutes per side until just cooked through, then transfer to a plate.
1 lb raw prawns, peeled and deveined,
1 tbsp olive oil,
1 tbsp unsalted butter
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4. In the same pan, add the remaining olive oil and 1 tbsp of the unsalted butter. Cook the shallot, finely chopped for 2 to 3 minutes until softened, then stir in the garlic cloves, minced for 30 seconds.
1 tbsp olive oil,
1 tbsp unsalted butter,
1 piece shallot, finely chopped,
2 clove garlic cloves, minced
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5. Add the Arborio rice and stir for 2 minutes until the grains are glossy and lightly toasted. Pour in the dry white wine and cook until nearly evaporated.
1.5 cup Arborio rice,
0.5 cup dry white wine
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6. Stir in the saffron mixture. Add the fish or seafood stock a ladle at a time, stirring often and letting each addition absorb before adding the next. Cook for 18 to 20 minutes until the Arborio rice is al dente and creamy.
5 cup fish or seafood stock
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7. Take the pan off the heat. Stir in the remaining unsalted butter, Parmigiano-Reggiano, finely grated, lemon zest, the remaining salt, and the remaining black pepper until glossy and fluid. Fold in half of the flat-leaf parsley, chopped.
0.8 tsp salt,
0.5 tsp black pepper,
1 tbsp unsalted butter,
0.8 cup Parmigiano-Reggiano, finely grated,
1 tsp lemon zest,
1 tbsp flat-leaf parsley, chopped
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8. Spoon the risotto into warm bowls and top with the raw prawns, peeled and deveined. Finish with the remaining flat-leaf parsley, chopped and serve immediately.
1 lb raw prawns, peeled and deveined,
1 tbsp flat-leaf parsley, chopped
