Hidden Valley

Prawn & Saffron Risotto

Hidden Valley


½ tspn saffron threads

500gm raw Australian prawn cutlets

60ml virgin olive oil

2 cloves crushed garlic

3 tbspn chopped HIDDEN VALLEY HERB parsley

120ml dry white wine

1.5ltr fish stock

1 onion finely chopped

440gm / 2 cups Arborio rice

100gm of butter (optional)


Soak the saffron threads in a small bowl with 3 tablespoons of warm water. Heat half the oil in a medium pan, add garlic and Australian prawn cutlets, season with salt and pepper, then cook for 2 minutes. Add wine and saffron threads with the liquid. Remove the prawns with a slotted spoon and place to one side. Simmer the liquid until reduced by half, add fish stock and 1 cup of water, cover and leave to simmer. In a heavy large based pan add the other half of the oil and onions and cook until golden brown for approx. 3 minutes. Add the rice and stir for 3 minutes. Then add hot stock (a half cup at a time) to the rice. Do not add more until the stock has been fully absorbed (this will take approx. 25 minutes) then add prawns.


For a very creamy finish add the butter and stir through until it has melted. Add the parsley and season to taste. Serve with a leafy green salad, crusty bread and shaved parmesan cheese.


{Serves 4} {Cooking Time 40 minutes}


Hidden Valley