Venetian Prawn and Saffron Risotto Recipe

Bring A Taste of Venice To Your Home Table

There is something undeniably magical about Venice. Beyond the winding canals and historic architecture lies a culinary tradition shaped entirely by the sea and centuries of vibrant spice trading.

Today, we are capturing that Venetian elegance with a dish that looks like liquid sunshine on a plate: Venetian Prawn and Saffron Risotto.

By marrying high-quality Carnaroli rice with delicate saffron threads and sweet king prawns, this recipe transforms simple ingredients into an elegant, show-stopping meal. As far as Carluccio's are concerned, its the perfect balance of rich, velvety texture and bright, clean coastal flavours—ideal for a weekend dinner party or a luxurious night in.

The Secret to the Perfect Texture: Carnaroli Rice

When it comes to crafting an authentic Italian risotto, the choice of rice is everything. While Arborio is widely known, top Italian chefs often turn to Carnaroli, frequently hailed as the "king of risotto rice."

Carnaroli grains are slightly longer and possess a higher starch content. This allows them to absorb an incredible amount of flavourful stock while maintaining their structural integrity. The result? A beautifully creamy, velvety sauce wrapping around grains that still retain a perfect al dente bite.

The Ingredients (Serves 4)

• 320g Premium Carnaroli Rice (available in our online deli)

• 300g Raw King Prawns, peeled and deveined

• A good pinch of Saffron Threads (approx. 0.5g)

• 1.2 Litres Light Seafood Stock (keep it hot on a low simmer)

• 1 Small White Onion or Shallot, very finely diced

• 100ml Dry Italian White Wine

• 40g Unsalted Butter, chilled and cubed

• 3 tbsp Extra Virgin Olive Oil

• Fresh Flat-Leaf Parsley, finely chopped

• Sea Salt and freshly cracked White or Black Pepper

The Method

1. Infuse the Saffron

Before you begin cooking, take your saffron threads and place them in a small small bowl or glass. Ladle in about 3 to 4 tablespoons of your warm seafood stock. Let it sit and steep. The liquid will turn a deep, brilliant amber, releasing the saffron’s unique, earthy aroma.

2. Sear the Prawns

Heat 1 tablespoon of extra virgin olive oil in a wide, heavy-based pan over medium-high heat. Add the king prawns and cook for just 1 to 2 minutes on each side until they turn pink and opaque. Remove them from the pan and set aside on a plate; we will add them back at the very end so they stay perfectly juicy and tender.

3. Build the Base (Soffritto)

Lower the heat to medium and add the remaining olive oil to the same pan. Stir in the finely diced onion. Cook gently for about 4 to 5 minutes until soft and translucent, making sure it doesn't catch or brown.

4. Toast the Rice (Tostatura)

Turn the heat up slightly and add the Carnaroli rice directly to the pan with the onions. Stir continuously for 2 minutes. This essential step toasts the outside of the grains, locking in the starch and ensuring the rice doesn't turn mushy. You’ll know it’s ready when the grains look slightly translucent around the edges.

5. Simmer with Wine and Stock

Pour in the white wine. It will hiss and steam beautifully. Stir until the wine has been completely absorbed by the rice.

Now, begin adding the hot seafood stock, one ladle at a time. Stir gently but regularly. Wait until the rice has absorbed almost all the liquid before adding the next ladle.

6. Add the Golden Touch

When you are halfway through the stock (about 10 minutes into cooking), pour in the infused saffron liquid along with the threads. Watch as the risotto instantly transforms into a gorgeous, vibrant golden yellow.

7. The Grand Finale (Mantecatura)

After about 16 to 18 minutes, taste the rice. It should be creamy but still have a slight firmness at the centre. Gently stir the cooked king prawns back into the rice to warm through for 1 minute.

Remove the pan from the heat entirely. This is time for the mantecatura—the traditional Italian way to finish a risotto. Drop in the cold, cubed butter and a final splash of stock if needed. Beat vigorously with a wooden spoon for 30 seconds. This releases the final starches and marries them with the melting butter, creating that signature wave-like consistency (all'onda).

8. Serve

Season to taste with sea salt and a touch of pepper. Spoon the risotto onto flat plates, tap the bottom of the plates gently so the risotto settles evenly, and garnish with a scatter of fresh flat-leaf parsley.

Chef’s Tip: Traditional Italian seafood etiquette dictating the kitchen rules means skipping the grated cheese for this specific dish. The addition of Parmigiano can overpower the delicate sweetness of the prawns and the subtle floral notes of the saffron. Let the sea and the spice shine on their own!