Saffron Seafood Risotto Recipes

Steps:

• Heat the stock in a pan over a very low heat - have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it's absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it's absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.
• Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.

Steps:

• In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds.
• Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
• Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

Steps:

• In a large skillet, add water and littleneck clams. Steam, covered, on high until first clam opens, about 5 minutes. Add mussels. Continue to steam until all clams and mussels open, another 3 minutes, swirling pan occassionally to keep juices from overflowing edges of pan. Drain clam and mussel juice into a 3 quart saucepan. There should be about 2 cups of liquid. Set clams and mussels aside, covered in skillet, to keep warm. Add chicken broth to clam juice to saucepan. Add saffron. Bring to boil. Add shrimp. Return to boil and cook until shrimp are opaque, about two minutes. Using slotted spoon, remove shrimp to bowl and cover to keep warm. Heat another large skillet over medium/med high heat. Add olive oil. When hot, add onions and cook until translucent, about 8-10 minutes. Add rice and garlic stirring until rice starts to become translucent. Add wine and cook over med heat until absorbed. Add clam/chicken broth mix 1/2 cup at a time until liquid absorbed, stirring constantly. When adding last of broth, add squid, tomatoes and parmesan cheese. Cook until liquid is absorbed and squid is cooked, about 2-3 minutes. Add shrimp and basil. Stir until well mixed. Meanwhile, in small skillet, sear scallops in butter over med/high heat, about 2 minutes per side until slightly carmelized. Spoon risotto onto plates. Divide scallops, clams and mussels among plates. Serve with wilted baby spinach on side.

Steps:

• Bring the stock to a boil, then reduce to a low simmer.
• Ladle a little stock into a small bowl.
• Add the saffron threads or powder and leave to infuse.
• Melt 4 tbsp of the butter in a large saucepan until foaming.
• Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.
• Add the rice.
• Stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.
• Stir over low heat until the stock is absorbed.
• Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all of the liquid before adding more, and stirring constantly.
• After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.
• Gently stir in about two-thirds of the parmesan and the rest of the butter.
• Heat through until the butter has melted, then taste for seasoning.
• Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
• Enjoy!