Saturday, August 31, 2013


Saffron is a rare and costly spice. This dish is composed of risotto rice chicken stock, shrimp and other ingredients to make the dish creamy.

2cups risotto rice
1 medium onion, minced
2 cloves garlic minced
1 pinch saffron (about 1 tsp.)
2 liters chicken stock, seasoned well
1 cup heavy cream
1 whole chicken, sliced into serving pieces
500g large shrimp or prawns
2 sausages, sliced
1 red bell pepper, sliced into strips

In a large sauté pan, sear seasoned chicken pieces in some oil. Pan fry till almost done and add sausages slices and shrimps. Set aside in bowl once all done.

In the same pan, sauté onions and garlic. Add red bell peppers then rice.

In another pot, bring chicken stock to a simmer. Add saffron and let steep in the stock. Pour in heavy cream to stock.

Pour 2 ladles of seasoned stock to the rice at a time, making sure to stir constantly until almost dry before pouring some more stock. Repeat this until rice is almost done. Turn heat off.

Add chicken, shrimp and sausages back to the pan and cover. Let stand for 3 minutes before serving.

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