Saffron seafood risotto

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There’s a time and place for a bit of luxury – and this seafood medley risotto is one of those dishes I like to roll out on special occasions.

There’s something undeniably luxurious about a well-made seafood risotto. It’s rich without being heavy, refined yet deeply comforting, and it’s capable of transporting you to the Amalfi Coast if you let your imagination wander far enough.

Buy the best prawns, shrimps and scallops you can get your hands on and make them the star of the show in this ultra-decadent risotto, which is rich with saffron and the briny flavours of the sea.

The seafood will overcook if you add it to the risotto at the start, so wait until the last 5 minutes before pan-frying everything separately. It’s worth the extra washing up just to get that beautiful golden crust on the scallops!

How To Make Saffron Seafood Risotto

• Chef Catling’s recipe notes
• Recipe: Saffron seafood risotto
• What’s the secret to a great risotto – must read
• Frequently asked questions

Tips & Notes To Know

• Use a screaming hot pan: Scallops really benefit from hard and fast cooking. Leave them alone for at least 90 seconds and they’ll release naturally when ready to flip.
• Want to nail the golden crust on the scallops? Use paper towels to pat each one dry to remove all that surface moisture. Water will make the scallops steam, rather than sear.
• Take extra care: The scallop roe is more delicate than the actual muscle and can overcook quickly. Cook it separately or remove halfway if pan-frying both.
• Save some pennies: For a budget-friendly version, try using squid, mussels and clams.

What’s The Secret To A Great Risotto?

1. Choose the right rice

Long grain rice, like basmati or jasmine, should be nowhere near a risotto. You’ll find that most recipes call for arborio rice, but I prefer to use carnaroli because it produces the best texture (plus it’s harder to overcook).

2. Don’t rinse your rice

Unlike with other types of rice, rinsing risotto rice serves no purpose. The natural starch that is present on the outside of each grain is what’s needed to thicken the dish and gives it that smooth, unctuous texture.

By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish.

3. Use a wide, shallow pan

Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I.

The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan.

4. Toast the rice

This step only takes a couple of minutes, but it is vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan.

You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned.

5. Keep the stock on a rolling boil

Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature.

6. Add the stock gradually

Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks.

7. Don’t stir for the sake of stirring

Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto.

However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice.

8. Check the consistency

A properly cooked risotto should spread out on the plate and still have a little bit of liquid in the pan once served. It shouldn’t be soupy or clumpy, but it should have a creamy consistency and enough liquid to create a glossy sauce that coats the rice.

9. Take the taste test

Once all the liquid has been absorbed, the rice should be tender with a slight bite. If the rice is still crunchy, add more stock, simmer gently and check the texture every 2 to 3 minutes. The rice will continue to cook and thicken off the heat, so factor this in to avoid turning your risotto into porridge!

10. Finish with a flourish

Once the risotto is cooked, leave it to rest for at least 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants (and in the above picture, I hope!).

Frequently Asked Questions

How Do I Buy Sustainable Prawns?

Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way.

The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger.

How Do I Stop Prawns From Overcooking And Shrivelling Up?

Prawns curl up because of muscle contractions on their abdomen. To prevent this, make two tiny incisions – about 1/4 inch deep – with a sharp knife on the underside of each prawn.

The safe internal temperature of a cooked prawn is 63C, as per the USDA, but that’s really just a reference. Your best indicator for whether a prawn is fully cooked or not is colour. A raw prawn is translucent grey, but when it is cooked it turns opaque white with tinges of pink and orange.

What Is Saffron?

Sometimes referred to as red gold, saffron is the world’s most expensive spice per gram. It is harvested from the crocus flower, which blooms for just a short period each year and produces only three red stigmas.

These are then hand-picked, dried, and sold as saffron, hence the price tag. A little goes a long way, so use sparingly (about 5-10 threads of saffron) to add an earthy, floral flavour.

How Do You Use Saffron In A Dish?

Soak the saffron threads in a small amount of warm water or stock for about 10-15 minutes. This helps to release the distinct golden colour and floral flavour, making it more potent.

Add a little at a time if you are unsure, as too much will overpower the dish.