Prawn Risotto

Name: Prawn Risotto
Ingredients: 350 g raw prawns, cleaned, but still in shell; 750 ml (3 cups) fish stock; 125 ml (1/2 cup) dry white wine; 1 small onion, finely chopped; 30 ml (2 tbsp) butter; 250 ml (1 cup) arborio rice; 30 ml (2 tbsp) chopped fresh parsley

The risotto takes a little time to make, but the delicious creamy taste it is well worth the effort.

Published 3 December 2021

Method

Bring stock and wine to the boil and add the prawns. Remove the prawns as soon as they turn pink and feel firm, about 3 minutes. Reserve the stock.
Melt the butter in a large saucepan, and cook the onion gently for about 5 minutes, until soft but not coloured.
Add the rice and stir to coat with the butter.
Add the stock, a ladleful at a time, while stirring until absorbed.
Keep adding the stock until only 2 ladlefuls remain, and the rice is tender but still has some bite to it. This should take about 20 minutes.
Season with salt and pepper to taste, add the remaining stock with the prawns, cover and cook for 3 minutes until piping hot.
Serve in warmed soup plates and sprinkle with parsley.