Risotto with scampi and saffron

Ingredients for 2 servings:

• 2 garlic cloves
• 1 small onion(s)
• 3 tbsp extra virgin olive oil, cold squeezed
• 10 scampi, in the shell or 220 g king prawns, peeled
• ½ liter of hot water
• ½ jar white wine
• 180g risotto
• 1 large beef tomato(s) or 2 regular tomatoes
• 2 sprigs of parsley
• 1 sachet of saffron powder, or 1 tin
• Salt
• black pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Risotto with scampi and saffron.

Finely chop 2 cloves of garlic and 1 small onion and sauté in a saucepan with 3 tablespoons of olive oil over medium heat until translucent. Add the scampi, including the shells, or the shelled prawns, and sauté for a further 3 minutes. Remove the scampi or prawns. Set 2 scampi or prawns aside for garnishing later. Remove the shells from the remaining scampi and bring them to a boil in a second saucepan with 0.5 liters of water. Continue simmering the resulting broth over low heat to add to the risotto. If using shelled prawns, only bring 0.5 liters of water to a boil. Cut the peeled scampi or prawns into 1 cm pieces and return them to the pan with the onions. Return the pan to the heat, add 1/2 glass of white wine, and let it evaporate. Add 180 g of risotto rice and sauté for a few minutes, stirring constantly. Gradually add scampi broth or hot water, stirring occasionally. It should have a porridge-like consistency. Peel 1 beefsteak tomato and cut into approximately 2 cm cubes. Stir into the rice halfway through the cooking time (approx. 15 minutes). At the end of the cooking time (approx. 30 minutes, depending on the type of rice), finely chop 2 sprigs of parsley and add them to the rice along with 1 sachet of saffron. Season with salt and pepper and cook for another minute. Divide between 2 deep plates and garnish with the reserved scampi or shrimp.