1/2cupGrated cheese I used a combination of mozzarella and cheddar
250gmsPrawns measured after cleaning(you can use chicken instead)
For Lemon Sauce (refer notes)
Butter - 1 tbsp
Lemon juice - 1 1/2 -2 tbsp
Garlic - 1 tspcrushed/minced
Dried herbs - 1 tspI used Rosemary, Thyme & Oregano
Cornflour - 1 tsp
Water - 1/4 cup
Soak saffron strands in 2 tbsp warm water. Keep aside. Heat 1 1/2 tbsp butter in a deep pan. Add minced garlic and fry for 1 min. Add onion fry till soft. Add washed rice and stir gently on low heat for 2-3 mins, till it gets toasted lightly.
Add salt, pepper, parsley/coriander, wine (if using), saffron along with the water in which it was soaked. Add water and bring it to boil. Reduce heat and cook covered on low heat.
Meanwhile, heat 1 1/2 tbsp butter in a pan. Add 1 1/2 tsp garlic. Fry for a few seconds. Add prawns, lemon juice and salt. Cook for 3-5 mins. Do not overcook or the prawns will get tough.
When the water in the rice is nearly dry, add prawns along with any stock and grated cheese. Mix gently. Cover and cook till all the water is absorbed.
To make lemon sauce, melt butter in a pan and add minced garlic. Fry it for a min. Add lemon juice, salt and dried herbs. Mix well. Add cornflour to water and mix well. Add this to the sauce and let it boil. Reduce flame and simmer for a min or so.
Though the dish is called Saffron Prawns risotto, in my version, the lemon flavour was dominant with a slight hint of saffron. The lemon sauce isnt there in the original recipe. That's something I made and I definitely suggest making it, if you like a lemon garlicky flavour. You can either add it to the rice and mix, or keep it on side. Since the lemon sauce was a last min addition, I dont have the pics of the same :( Prawns can be substituted with chicken or mushroom for a veg variation. The recipe called for any short grain rice, I used sona masuri rice. I used Al Marai grated cheese.
This Saffron Prawns Risotto was printed from https://mariasmenu.com/fish/saffron-prawns-risotto-indian-style.
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