Prawn and saffron risotto

Prawn and saffron risotto
Prawn and saffron risotto

Very blurry photography. Thats  what happens when you’re rushing to get everyone fed.  And given this is my 100th blog post, I was hoping to make it a good one! My next blog post will be a 100 day review of the TM5.

This prawn and saffron risotto is a guided recipe from the second chip and cookbook “cooking for me and you”. Very simple to follow, never used saffron before so I was excited to taste it.  Now I wouldn’t say the risotto was a fail but I’m sure serious foodies would. Because I doubled the quantity of rice and prawns,  I decided to double the cooking time which in hindsight was way too long- increased from 13 mins to 26 mins. The risotto is a little thick and probably only needed 20 mins. So used to setting the thernomix and forgetting that I didn’t even think to  check through the lid with the consistency as any good cook would do if they were stirring over a stovetop.   The flavour is still good and nobody was complaining that it was too thick. It was still gobbled up. Probably didn’t need to double the recipe, we have enough risotto to feed about 10 people. Served with a spinach sprout salad with the Caesar salad dressing from yesterday was a big hit. They’ve never been keen on sprouts but with this dressing it was up for seconds.

Advertisements