- 400g bag raw prawns, in their shells, defrosted if frozen
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red chilli, deseeded, half sliced and half finely chopped
- 1½ l fish stock
- 50g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 300g risotto rice (we used arborio)
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 1 small glass white wine
- 200g frozen peas
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.
Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.