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Saffron with scampi is an elegant dish with a distinctive flavour – great for entertaining.


  • 1 cup Arborio rice

  • 3 cups fish stock chicken stock or vegetable stock is fine as well - boiling

  • 1 Garlic Clove finely diced

  • 0.25 brown onion peeled and finely diced

  • 1 teaspoon Butter

  • Saffron threads

  • 2 teaspoons Olive Oil

  • sea salt

  • cracked Black pepper

  • 2 teaspoons chopped chervil leaves

  • 0.5 tablespoon grated Parmesan cheese

  • 0.5 cup white wine

  • 2 tablespoons chopped semi-dried tomatoes

  • 4 cut in half and grilled Scampi with a touch of butter, garlic, sea salt & pepper

  • 2 tablespoons capsicum sauce reduce the juice of 1 capsicum down to a syrup


  • 1.

    Fry the garlic and onion in the butter and olive oil until soft.

  • 2.

    Add the rice and cook for a further minute making sure to keep stirring until all the grains are coated with the oil.

  • 3.

    Add the white wine and stir until almost evaporated (watch out for the steam).

  • 4.

    Place the saffron threads into the hot stock.

  • 5.

    Add the hot stock, ½ cup at a time, until almost absorbed, then add the next ladleful making sure to stir the whole time.

  • 6.

    Just before the rice is al dente (it should still have a bit of bite to it) add in the tomatoes.

  • 7.

    Once nearly all absorbed fold in the chervil and the Parmesan cheese, you can also add a touch more butter at this stage to give it a great shine.

  • 8.

    Spoon onto your serving plate and garnish with your hot grilled scampi and pour the sauce around.

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