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Warrabilla Wines

Grilled King Prawns With Saffron Risotto

Grilled King Prawns With Saffron Risotto
Recipe Date:
21 December 2022
Serving Size:
Cook Time:
  • 75 g salted butter
  • 5 g thyme leaves (leaves only)
  • 23.62 kg King Prawns (deveined, tails intact)
  • 2 garlic clove
  • 1 l fish or vegetable stock
  • 1 tbsp extra virgin olive oil
  • 1 onion
  • 100 g pancetta, cubed to 1cm
  • 300 g risotto rice
  • 125 ml Riesling
  • 1 pinch of saffron threads
  • 50 g salted butter to finish risotto
  • 50 g grated parmesan

For the risotto, place the stock and saffron in a saucepan over high heat. Bring to the boil, then reduce the heat to low and keep warm.

Heat the oil in a heavy-based saucepan over medium heat. Add the onion, one clove of garlic and pancetta, and cook, stirring, for 4-5 minutes until softened.

Add the rice and cook, stirring, for a further 2-3 minutes until coated and toasted. Increase the heat to high, then add the wine and cook, scraping the bottom of the pan with a spoon, for 3 minutes or until absorbed.

Add stock, one ladle at a time, stirring between each addition and making sure the stock is absorbed before adding the next ladleful, for 15-20 minutes until all the stock is used and rice is al dente.

Add butter and parmesan and stir through the risotto. To make the prawns, heat a chargrill pan or barbecue to high heat. Combine the butter, thyme and the second clove of garlic in a bowl.

Season. Thread a few prawns onto two skewers each (this will hold them in place). Brush with the garlic herb butter.

Grill prawns, turning halfway, for 4-5 minutes until golden and cooked through. Remove from heat.

Divide risotto among serving bowls and top with micro sorrel. Serve with grilled prawn skewers.