Spinach Risotto with Fried King Prawns and Saffron Sauce

For the spinach risotto with fried king prawns and saffron sauce, peel and chop the onion, put some butter in a large saucepan, sauté the onion in it until colorless, add the rice and sauté. Deglaze with white wine, add water, salt and bring to the boil. Cook on low heat for 20 minutes, stirring constantly, adding water from time to time. After 20 minutes, however, there should be no more water in the rice. Spinach clean, wash, blanch in boiling water, rinse in ice water, squeeze out. Then finely chop.Brown a little butter, add spinach, pour a little whipping cream, season, bring to a boil and puree with a hand blender.Just before serving, season the shrimp, fry in a pan with olive oil and rosemary. Mix the rice with the spinach, bring to the boil and season to taste. For the saffron sauce: boil some white wine with saffron threads, add some garlic, let it simmer for a short time. Add a little whipped cream and season to taste.

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