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Saffron Risotto With Cilantro Oil and Tiger Prawns

Food blogging is really a multiple part process. You have to make the recipes, take photos while cooking, write the text and then put it all together. Many of us do one or more of these things well, but Angela from Madame Croquette has mastered them all. She has such a beautiful presentation of her food and her pictures just jump off the page. I am so happy to have Angela guest blog today. Check out Madame Croquette and I guarantee it will quickly become one of your favorites. Welcome Angela…

Saffron Risotto

Ingredients

  • 1 quart vegetable stock
  • 3/4 stick unsalted butter
  • 4 garlic cloves, minced
  • ½ cup of white onion, chopped
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 teaspoon saffron threads
  • 1 cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • Dash bay leaf
  • Dash cumin
  • Dash coriander
  • 2 tablespoon of lime juice

 Directions

Heat vegetable stock in a saucepan until it reaches a simmer. Set aside in low to medium heat.

In a heavy-bottomed pot, add butter, sauté onion and garlic until translucent, but not browned.

Add spices—coriander, cumin, bay leaf, saffron- and rice. Stir until all the grains are coated with butter and sauté for 3 minutes.

On a simmer, add 1 cup of stock at the time and stir until the stock is absorbed.

Repeat process until rice is cooked through, but still al dente about 30-40 minutes total. At the end, add wine and lime juice and stir until it is absorbed.

Remove from heat, add the Parmesan cheese, and mix well. Season with salt and pepper to taste and enjoy!

Tips:

  • I stir in the shape of an 8 because it helps to bring out the natural starches from the rice. Notice that I didn’t use cream because if you follow this method, the starches from the rice will make the risotto smooth and creamy!
  • If you pealed the prawns, keep shells and add them to the stock. It will make it very flavorful!

Cilantro Oil

Ingredients

  • 1 bunch coarsely chopped fresh cilantro leaves
  • 1 cup olive oil
  • 1 green onion, chopped
  • 2 garlic cloves, chopped
  • 1/3 cup lime and lemon juice
  • Salt and pepper to taste

Directions

Sauté garlic and green onion in a pan in medium heat with some oil.

Combine all ingredients in food processor and puree until smooth. Season with salt and pepper to taste.

Tiger Prawns

 Ingredients

3 tiger prawns with head on

Butter

Garlic, chopped

Salt and pepper to taste

 

Directions

Heat some oil with the chopped garlic. Sauté 3 tiger prawns until done about 2-3 minutes per side or until they turn pink. Don’t over cook them because it makes them rubbery. Season with salt and pepper to taste.

Tip: If you do end up overcooking them, don’t throw them away!!  Throw them in a stew because they will soften up again if you cook them for a longer time.

Utensils:

Squeeze bottle, Spoon, Plate, Large pastry ring

Spoon the risotto inside the pastry ring

Pack in all the risotto until it feels solid

Place the prawns in the middle of the risotto with the heads facing upwards and fill in squeeze bottle with oil.

Make circles starting with the biggest one and ending with the smallest one.

Carefully remove pastry ring.

Enjoy!

Thanks so much to the Rantings of an Amateur Chef for letting me do a guest blog post! It was a wonderful opportunity to be showcased by such an influential blogger!

With all my heart, I hope that all of you enjoyed and learned from my guest blog post. I would love to see you pop by my blog Madame Croquette! Happy blogging everyone!

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Tags: , , , , , , , , , , , , , , , , , ,

Categories: Cheese, Guest, Main Dish, Recipes, Seafood, Wine

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

33 Comments on “Saffron Risotto With Cilantro Oil and Tiger Prawns”

  1. June 13, 2012 at 11:13 am #

    Lovely recipe and beautiful presentation.

    Like

  2. June 13, 2012 at 11:42 am #

    Looks like you were watching Master Chef. Is this were you got your idea? I don’t like those chefs, a bunch of crabby pants! What do you think?

    Like

  3. June 13, 2012 at 11:48 am #

    Now that is my kind of meal…well done!

    Like

  4. bringmemycoffee
    June 13, 2012 at 12:11 pm #

    Okay Pat…not only and I going to be forced to break out the cheffy toys that I bought online (and never used) but I’ll have to endure the snickers of the family! They already poke at me everytime that commercial comes on- you know, the one where the mom pretends she’s on a cooking show. I’ll never live it down, but this dish looks so good I just have to try it! Any idea how long the cilantro should be good for? I’m thinking I should freeze some. This could be a useful condiment. Thanks! 😉

    Like

    • June 13, 2012 at 3:42 pm #

      Hi ! I made this recipe so I wanted to tell you that the cilantro oil keeps very well. It was good for 1 week after I made this recipe and I used the rest in tacos and as an oil for tomato soup. Great condiment to have!

      Like

      • bringmemycoffee
        June 13, 2012 at 4:09 pm #

        Thank you- it sounds delicious! I’ll be giving it a try soon.

        Like

  5. June 13, 2012 at 12:12 pm #

    Mmmm-mmm.. Just the description makes me want to break out the risotto pan. Will definitely try this one.

    Like

  6. June 13, 2012 at 12:17 pm #

    Wow, the pics look just lovely! Indeed a master with all the arts required for a food blog 🙂

    Like

  7. June 13, 2012 at 1:14 pm #

    Loved the plating!

    Like

  8. June 13, 2012 at 2:10 pm #

    yummy! My comments on here are so not productive, but its all I can say when I see your food so there!

    Like

  9. June 13, 2012 at 2:48 pm #

    Reblogged this on madamecroquette and commented:
    Check out my guest blog post at the Rantings of an Amateur Chef!

    Like

  10. June 13, 2012 at 2:52 pm #

    Beautiful, I’m not a risotto fan, but this sounds amazing!

    Like

  11. June 13, 2012 at 3:44 pm #

    Thank you Pat for doing this guest post and for your kind words! I’m happy with all these feed back!

    Like

  12. June 13, 2012 at 4:50 pm #

    What a beautiful dish. I have all the ingredients in the kitchen and have been looking for variation on risotto. The prawns and cilantro sauce are a lovely touch.

    Like

  13. June 13, 2012 at 4:51 pm #

    Great post / photos. Nice detail…

    Like

  14. June 13, 2012 at 7:32 pm #

    Wow looks awesome. I have never made risotto I will have to try it.

    Like

  15. June 13, 2012 at 8:15 pm #

    Very Nice!!!

    Like

  16. June 14, 2012 at 12:12 am #

    The risotto look delish! The shrimp looks like it’s saying, Don’t eat me or I’ll pinch your mouth!

    Like

  17. June 14, 2012 at 3:06 pm #

    That looks just beautiful! Makes me want to run out and get little squeezy bottles to make herb oils for plating! 😀

    Like

  18. June 14, 2012 at 6:03 pm #

    Love that it doesn’t have any cream in the recipe! Very nice.

    Like

  19. June 15, 2012 at 6:28 am #

    A delightful & well flavoured risotto! Yummmmm!!!

    Like

  20. Adrian
    June 15, 2012 at 5:21 pm #

    I think I may finally try to make Risotto. Love the blog and your pics are great.

    Like

  21. June 18, 2012 at 1:08 am #

    Lovely! It always surprise me how Italian dishes, travelling around th world, could become different but still so good! That’s the kind of globalization that I love!

    Like

  22. June 19, 2012 at 12:26 am #

    Love it! I’m blogging a pea and mint risotto later today but the presentation of your dish is something else. I also finally figured out what you guys mean by green onions, we called them spring onions but did leave me wondering if there was a type of onion I was missing out on!

    Like

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