Prawn & Saffron Risotto Masterclass

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.

This is not a demonstration — it is a hands-on culinary experience, with limited numbers to ensure genuine guidance and interaction.

Expect great food, great conversation, and a deeper appreciation for one of Italy’s most beloved dishes.

• Hands-on cooking class with Chef Malcolm
• Learn how to select, clean and prepare whole prawns
• Create your own prawn stock from scratch
• Master the technique behind authentic risotto
• Cook and enjoy your own Prawn & Saffron Risotto with Gremolata
• A glass of wine or prosecco on arrival or with your meal
• Chocolate cannoli to finish

• Selecting and preparing fresh prawns
• Building flavour with shell-based seafood stock
• Carnaroli rice and why rice choice matters
• Proper risotto technique from start to finish
• Balancing richness with herbs, citrus and texture

This class contains seafood, dairy and gluten.
Unfortunately we cannot accommodate vegan or shellfish-free alternatives for this experience.

Know what’s Happening Next — before everyone else does.

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Host or Publisher Henry and the Fox