Fish and Seafood Recipes - Prawn Risotto

Ingredients                 

• 20 raw, unpeeled prawns

• 750 ml/3 cups hot fish or chicken stock

• 45 ml/3 tbsp olive oil

• 1 onion, finely chopped

• 450 g/1 lb/2 cups arborio or other risotto rice

• 450 ml/2 cups dry white wine

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• Salt and freshly ground black pepper

• 100 g/4 oz/1 cup freshly grated Parmesan cheese

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Method:

1. Cook the prawns in the stock for 3 minutes. Remove with a draining spoon, cool slightly, then peel and remove the black thread down their backs.

2. Heat the oil in a flameproof casserole (Dutch oven). Add the onion and fry (sauté) for 2 minutes, stirring.

3. Stir in the rice and cook for 1 minute. Add 2 ladlefuls of the hot stock and simmer until it has been absorbed. Repeat until all the stock is used.

4. Stir in the prawns and wine. Simmer for about 5 minutes until the wine is absorbed.

5. Remove from the heat, stir in the butter, a little salt and pepper and the cheese. Serve straight away.