Cook Out | Comfort in a seashell
Chef Gurjyote Singh of The Claridges, Surajkund, makes a saffron chorizo and seafood delicacy
Premium
Seafood, Chorizo and Saffron Risotto
Serves 2
Ingredients
80g risotto rice
150ml seafood stock
10g onions, finely chopped
5g garlic, finely chopped
5g leek, finely chopped
5g celery, finely chopped
20ml saffron water
8-10 saffron strands
15g prawns, diced
15g pomfret, diced
15g squid, diced
15g chorizo, diced
30ml white wine
Salt to taste
1 pinch crushed pepper
30ml olive oil
2 shrimps, grilled
15g grated Parmesan
1tsp mascarpone cheese
3-4 sprigs parsley (for garnish)
Method
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Updated: 02 Dec 2012, 04:40 PM IST
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