Recipe courtesy of Alessandro Pavoni
Episode: Sydney
Save Recipe Print
Total:
35 min
Active:
15 min
Yield:
4 to 6 serving
Level:
Easy

Ingredients

Directions

In a large saucepan over medium-high heat, heat the olive oil. Add in the rice and toast, stirring frequently, for 2 minutes. Add the shallots, garlic, and saffron and saute everything together for 1 more minute. Add the wine and without stirring, turn down the heat to medium-low and shake the pot every few minutes. Once the wine has been reduced, add the stock 2/3 of a ladle at a time until liquid covers the rice completely. Add few pieces of prawns and asparagus to get the flavor through during the cooking process for 12 to 15 minutes. Add the rest of the prawns and asparagus the last 2 minutes if cooking. When the rice is still al dente, remove from heat. Add in the butter and parsley, and season, to taste, with sea salt. Stir everything in together and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Asparagus Bundles

Recipe courtesy of Trisha Yearwood

Vegan Saffron Risotto

Recipe courtesy of Food Network Kitchen

Lobster and Prawn Risotto

Recipe courtesy of Damien Rinaldi-Dovio

Saffron Risotto with Butternut Squash

Recipe courtesy of Ina Garten

Saffron Risotto with Butternut Squash

Recipe courtesy of Ina Garten

Sausage and Asparagus Risotto

Recipe courtesy of Debi Mazar|Gabriele Corcos

Risotto with Asparagus

Recipe courtesy of Food Network Kitchen

Creamy Asparagus Risotto

Recipe courtesy of Yoann Conte

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.