Seafood and Saffron Risotto

Koppert Cress

Koppert Cress

12th January 2021
Koppert Cress

Seafood and Saffron Risotto

30 min

Blinq Blossom, Apple Blossom, Atsina Cress

Makes 4 portions


  • • Blinq Blossom 12 pieces • Apple Blossoms 4 stem • Atsina Cress 2 punnets • Gallo Risotto Rice 400gr • Fish stock 800ml • Olive oil 2 tbsp • Shallot finely diced 2 pieces • Garlic cloves (crushed) 1 medium
  • • Saffron 1 pinch • White wine 100ml • Cooked prawns (peeled) 100gr • Cooked Cod cheeks 100gr • Grated parmesan 50gr • Shaved parmesan 20gr • Cooked Clams 150gr • Unsalted butter 30gr


• Heat the fish stock in a pan and keep warm.
• In a heavy saucepan, add the olive oil, butter, shallots and garlic and the saffron.
• Cook on a low heat for about 10 minutes, without colouring the onion, until soft and translucent
• Add the rice to the pan and with a wooden spoon, mix the rice into the shallots.
• Once you hear the rice crack, add the white wine followed by a ladleful of stock and then the saffron and begin to stir.
• Make sure the rice has fully absorbed the stock before you add another ladle.
• Continue adding stock until the rice is tender and cooked through.
• Add the prawns, the clams, Cod cheeks. Stir with care, as you want to just reheat the seafood.
• Fold the grated Parmesan toward the end of the cooking process.
• Serve immediately with the shaved Parmesan, the Atsina Cress, Blinq Blossom and Apple Blossom.

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