Seafood and saffron risotto


For 4 portions

  • 12 pcs BlinQ Blossom
  • 4 stems Apple Blossom
  • 2 punnets Atsina Cress
  • 400gr risotto rice
  • 800ml fish stock
  • 2 tbsp olive oil
  • 1 medium garlic clove (crushed)
  • 1 pinch saffron
  • 100ml white wine
  • 100gr cooked prawns (peeled)
  • 100gr cooked cod cheeks
  • 50gr grated parmesan
  • 20gr shaved parmesan
  • 150gr cooked clams
  • 30gr unsalted butter


  • Heat the fish stock in a pan and keep warm. 
  • In a heavy saucepan add the olive oil, butter, shallots, garlic and the saffron. 
  • Cook on low heat for about 10 minutes, without colouring the shallots, until soft and translucent.
  • Add the rice to the pan and with a wooden spoon, mix the rice into the shallots. 
  • Once you hear the rice crack, add the white wine followed by a ladleful of stock, the saffron and begin to stir.  
  • Make sure the rice has fully absorbed the stock before you add another ladle.  
  • Continue adding stock until the rice is tender and cooked through. 
  • Add the prawns, the clams and the cod cheeks. Stir with care, as you just want to reheat the seafood.  
  • Fold the grated Parmesan toward the end of the cooking process. 
  • Serve immediately with the shaved parmesan, the Atsina Cress, BlinQ Blossom and Apple Blossom. 

Recipe: Franck Pontais

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