Risotto de Camarones con Azafrán
- Yield:4 servings
- Time:8 mins show details
¡Órale! This isn't your typical Italian risotto, hermanos. We're taking that creamy, soul-warming technique and giving it a Latin twist with saffron - that golden treasure that reminds me of the marigolds blooming in Oaxaca's markets. My abuela always said good rice needs patience and love, and this risotto proves her right. The prawns get sweet and tender, the vegetables stay bright, and that saffron... ay, Dios mío... it turns everything into liquid sunshine.
This dish taught me that technique has no borders - whether you're stirring risotto in Milano or making arroz in Mexico City, the magic happens when we respect the grain and let it slowly drink up all that beautiful stock. Perfect for when you want to impress but don't want to spend all day in the kitchen.
Ingredients
- 1 cupfresh or frozen peas
- zucchini, diced
- 3 tablespoonsolive oil
- yellow onion, finely diced
- ¼ teaspoonsaffron threads
- Arborio rice
- garlic, minced
- 8 ouncesbutton mushrooms, sliced
- lemon, zested and juiced
- 5 cupsfish stock, warmed
- 1 poundlarge prawns, peeled and deveined
- ¼ cupflat-leaf parsley, chopped
Equipment
- large heavy-bottomed pan
- ladle
- wooden spoon
Similar Recipes
Preparation
- 1 min
Bring a large pot of salted water to boil. Blanch the peas and zucchini for exactly 1 minute - we want them bright and crisp, not mushy. Drain immediately and shock them in ice water to stop the cooking. Drain again and set aside. (This technique keeps the vegetables vibrant green and prevents them from turning to mush in the risotto.)
- 1 min
Keep your fish stock simmering gently in a separate pot - cold stock will shock the rice and ruin our creamy texture. Meanwhile, heat the olive oil in a large, heavy-bottomed pan over medium-low heat. (A wide pan is key here - we need room for the rice to move and breathe.)
- 1 min
Add the diced onion and saffron to the oil. Cook gently for 2-3 minutes, stirring frequently, until the onion softens and becomes translucent. The saffron should start releasing its golden color and that incredible aroma. (Low heat is crucial - we're building flavor, not browning anything.)
- 1 min
Stir in the Arborio rice, minced garlic, and sliced mushrooms. Cook for 2 minutes, stirring constantly, until the rice grains are well-coated and you can hear them starting to toast slightly. (This toasting step creates texture - each grain should be glossy with oil before we add liquid.)
- 1 min
Add the lemon zest and one-third of the warm stock. Stir gently but regularly, letting the rice slowly absorb the liquid. This should take about 6-7 minutes. (Patience, mi amor! Don't rush this - the rice needs time to release its starches and create that creamy texture.)
- 1 min
When most of the liquid is absorbed, add another third of the stock. Continue stirring and cooking until absorbed, another 6-7 minutes. Repeat with the final third of stock. (Taste the rice as you go - it should be tender but still have a slight bite in the center.)
- 1 min
When the rice is almost ready, fold in the prawns, blanched vegetables, and lemon juice. Cook for 1-2 minutes just until the prawns turn pink and everything is heated through. (Don't overcook the prawns - they'll go from tender to rubber in seconds!)
- 1 min
Remove from heat and immediately stir in the chopped parsley. Season generously with salt and pepper. Serve immediately while it's still creamy and flowing. (Risotto waits for no one - it continues cooking from its own heat, so serve it right away!)
Notes
This risotto is all about timing and patience. Don't try to rush it by turning up the heat - you'll end up with chalky rice instead of that creamy, dreamy texture we're after. If you can't find good saffron, a little turmeric will give you color, but nothing replaces that floral, honey-like flavor of real saffron. ¡Buen provecho!
Save this recipe to your collection
Sign up free
Comments