Saffron risotto with raw prawns and burrata

Difficulty: Low

Preparation: 45 Minutes

Cooking: 30 Minutes

Portion: 4 Persons


400 gr of Rice

300 gr of Burrata

3 saffron sachets

8 pieces of prawns

30 gr of butter

1 clove of garlic

White wine to taste

Pepper, as needed

Extra virgin olive oil to taste

Salt to taste


In a saucepan, pour the oil and put a clove of garlic cut in two.

Turn on the heat, pour in the rice, lightly toast it with a pinch of salt and blend with the white wine. With a ladle, start adding water, preferably hot, so as not to have a temperature change and as it evaporates, add more. Continue for about 15 minutes.

While the rice is cooking, take the chopped shrimp, peel them, remove the internal fillet and cut them into small parts, if you want to season them, do it with a little oil, salt, pepper and lemon. Close the prawns in a container and leave them in the refrigerator.

After 15 minutes remove the pan with the rice from the heat and leave to rest for 2 or 3 minutes so as to deposit all the starch.

Add butter, saffron, pepper and if you also want Parmesan, stir everything until it becomes homogeneous, at that point add the burrata to garnish the plate along with the raw prawns.

Enjoy & Share It!

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