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Seafood Risotto with Red Saffron

A delicious Greek style dish combining the essence of the Mediterranean with 'superfood' red saffron. 

Serves 4


For the Bisque:
  • 2kg Black Tiger Prawns size no. 1
  • 2lt boiled Water
  • Fresh Red, Green and Black Pepper
  • 100gr fresh butter
  • Greek Red Saffron

For the Risotto:
  • 1 large Onion, sliced
  • Dill
  • 400gr Risotto rise,
  • 1 glass of White Wine
  • Half a cup of Olive Oil
  • 1kg Mussels
  • Salt & Pepper
  • 3 Tablespoons of fresh Butter


1. To prepare the Bisque boil the prawn shells and heads with the peppers for 2 hours then strain the sauce to a bowl and add 100g of butter and put to one side.
2. Melt one spoon of butter in a pan and sauté the onion and rice until they take a golden colour.
3. Pour the wine and the bisque into the mix, stir the ingredients until the rice is half cooked and add half of the dill.
4. In another pan sauté the peeled prawns and mussels and add the white wine, fresh pepper and dill. When the seafood is half cooked add the risotto mix, red saffron, add water and simmer slowly until the rise is cooked.
5. Add the remaining dill and butter so as to tie the dish and serve.
6. Decorate with dill and fresh pepper.

Courtesy of the KYTHNOS RESTAURANT at the APOLLONIA RESORT HOTEL & SPA, Mykonos, Greece.