Prawn (Shrimp) Risotto With Saffron and Basil

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large, heavy pan. Add the onion, garlic and chilli and heat until golden.
  • Meanwhile, shell all the prawns but one per person, discarding the shells but retaining the heads.
  • Add the rice to the onion and stir until well covered with oil.
  • Reduce the heat and add saffron and white wine to the rice, stirring until the wine is mostly absorbed.
  • Add the prawn heads to the mix and ladle in the fish stock, about 100ml at a time, waiting until it is absorbed by the rice before adding another ladle.
  • When the rice is almost done (it should be a soft, creamy consistency), add the fish meat, two whole prawns and basil.
  • Turn the heat to high and cook, stirring, until the prawns are *just* done - don't overcook or they will turn rubbery.
  • Season with salt and pepper - remove the heads if you wish.
  • Just before serving, add the butter and stir in well.
  • Serve garnished with a whole prawn.
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