Marinated prawns, saffron risotto

Serves 4


For the risotto

  • 320g of risotto rice
  • 1 onion
  • 1/2 glass of white wine
  • 1 tablespoon of olive oil
  • A few pistils of saffron
  • 1.5L of vegetable stock
  • Salt
  • 50g of sheep’s cream
  • 40g of Grana Padano cheese
  • A few sprigs of chervil


  1. Mix the marinade ingredients in a bowl.
  2. Shell the prawns and mix with the marinade. Leave to stand for at least 30 minutes.
  3. Fry the onions in the olive oil and add the rice to brown.
  4. Add the white wine and continue cooking until it has evaporated.
  5. Add a ladleful of stock and the saffron. Continue to add the stock until the rice is cooked.
  6. Season and stir in the cream and cheese.
  7. Turn off the heat, cover and leave to rest for 5 minutes.
  8. Place the praws in a dish and cook in the oven for 3 minutes at 180°C.
  9. Arrange the risotto on a soup plate, arrange the prawns harmoniously and garnish with a few sprigs of chervil.