Prawn & Saffron Risotto Masterclass

About

Risotto has a reputation for being complicated.

Too often it’s described as temperamental, difficult, or endlessly labour-intensive. But when you understand the technique properly, risotto becomes something entirely different — elegant, precise and deeply satisfying to cook.

Join Malcolm at Henry and the Fox for an intimate hands-on masterclass dedicated to one of Italy’s most iconic dishes: Prawn & Saffron Risotto.

The class begins with selecting and preparing whole green prawns, learning how to properly clean them and use every part to build flavour.

You’ll create a beautiful prawn stock from the shells and heads, learning how professional kitchens extract depth, sweetness and natural salinity — the true foundation of great risotto.

From there we move to the heart of the dish: Carnaroli rice, known as the King of Rice. Developed in Italy’s Po Valley, Carnaroli is prized by chefs for its ability to maintain structure while producing the luxurious creaminess that defines perfect risotto.

Throughout the session Malcolm will guide you through the essential techniques that transform simple ingredients into something exceptional.

You’ll learn:

• Proper tostatura — why toasting the rice matters
• Why risotto doesn’t need cream
• How to achieve the perfect all’onda consistency
• The art of mantecatura — finishing the risotto for silkiness and balance

To finish, you’ll prepare a fresh gremolata, adding brightness and contrast to the richness of saffron and prawns.