Prep 10 mins
Cook 35 mins
A very tasty risotto with an added depth of flavour coming from the hint of chili and tomato. Serves two hungry people as main or four starters.
- 2 cups arborio rice
- 400 g raw tiger shrimp, shells on
- 1 liter chicken stock
- 250 ml dry white wine
- 6 vine ripened tomatoes, deseeded, peeled and roughly chopped
- 2 birds eye chiles, finely sliced
- 1 large onion, finely diced
- 3 garlic cloves, finely chopped
- 4 tablespoons olive oil
- 75 g butter
- 1 cup fresh basil, torn
- Peel the prawns, leaving the tails on. Retain the head but discard the rest of the shell.
- Place stock and prawn heads in a pan and simmer for a few minutes, until heads are cooked. Add prawn meat and cook for 1 minute, until colour starts to turn opaque.
- Remove prawns from stock, set aside, and discard heads.
- Add oil and half the butter to a large pan. When hot, add the onion, garlic and chili and saute until translucent.
- Add tomato and rice, sir until well coated in oil, then add the wine and stir until totally absorbed.
- Add stock, a ladle at a time, stirring until fully absorbed before adding the next, until the rice is creamy. You may not need all the stock. Taste and season if required.
- Immediately before serving, add the prawns back to the rice and stir until warmed through. Stir through the torn basil and the remainder of the butter.