Saffron Risotto with King Prawns and Lemongrass Espuma

5 from 4 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 238 kcal



  • 450 g Risotto rice
  • 1 Pc. Lime
  • 200 g Parmesan
  • 1 g Saffron
  • 1 Pc. Shallot
  • 2 Pc. Garlic cloves
  • Olive oil
  • 200 ml White wine
  • Salt
  • Pepper
  • 250 ml Broth
  • 100 ml Water
  • 1 Pc. Chilli pepper
  • 0,5 bunch Parsley
  • 0,5 tsp Nutmeg


  • 5 Pc. Shrimp
  • 100 ml White wine
  • 1 tsp Dried thyme
  • Salt
  • Pepper
  • Olive oil
  • 1 Pc. Clove of garlic

Lemongrass Espuma:

  • 200 g Butter
  • 150 ml White wine
  • 1 Pc. Shallot
  • 3 Pc. Peppercorns
  • 4 Pc. Lemongrass
  • 1 Pc. Chilli pepper
  • 1 Pc. Lemon
  • 1 Pc. Lime
  • 3 Pc. Eggs
  • 1 Pc. Egg yolk
  • 100 ml Cream



  • Chop the shallots, press the garlic and place in a top with olive oil. Fry until glassy and add the rice like that. After about 3 minutes, deglaze the with white wine and add the saffron and small amounts of chilli. Gradually add the stock and water again and again until a thick mass is formed at the end. Add the grated Parmesan and season with salt and pepper. Rub in the nutmeg and squeeze out half a lime. If you are fat, add a sip of milk.


  • For the prawns, put olive oil in a pan and add a chopped clove of garlic. Add the dried thyme and prawns to the pan. Deglaze with white wine and pour some salt and pepper over it.

Lemongrass Espuma:

  • To make the espuma, the shallot must be diced. Bring the white wine to the boil with the flax, peppercorns and the crushed lemongrass sticks and chilli and let it steep. Then pass through a fine sieve and reduce the liquid to 30 milliliters. Dissolve the butter in it. Add the juice of the lemon and a little zest from the zest, the juice of the lime and the whisked eggs and 100 ml of cream. Season to taste with salt and pepper and fill in a siffon.


Serving: 100gCalories: 238kcalCarbohydrates: 23gProtein: 2.6gFat: 12.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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