PRAWN BARLEY RISOTTO WITH CHILLI

SERVES 4 PREP + COOK 1 HOUR 10 MINS + STANDING

◆ 1 litre vegetable stock

◆ ½ tsp loosely packed saffron threads

◆ ¼ cup extra-virgin olive oil

◆ 1 onion, chopped finely

◆ 2 garlic cloves, crushed, plus 1 clove extra

◆ 1 small fennel bulb, chopped finely

◆ 1 ½ cups pearl barley

◆ 5cm piece orange rind

◆ 1kg uncooked prawns

◆ ½ long red chilli

◆ 1 tsp sea salt flakes

◆ 200g grape tomatoes

◆ 1 buffalo mozzarella, torn

◆ 8 sprigs chervil

1 Place stock and saffron in a jug. Stand 10 mins.

2 Heat 1 ½ tbsp of the oil in a large saucepan over mediumhigh heat, cook onion, garlic and fennel 8 mins or until soft. Add barley and orange rind, cook 1 min or until coated. Add stock mixture, bring to the boil. Reduce heat to low, simmer, covered, 20 mins. Remove lid, simmer, uncovered, 20 mins or until barley is almost tender.

3 Meanwhile, remove heads and devein prawns. Cut along the underside of each prawn through the shell, from head end almost to the tail, not quite cutting all the way through. Open prawns out slightly.

4 Coarsely chop chilli and extra garlic together, sprinkle with the salt and continue to chop until it forms a paste (the salt will help to break down the ingredients). Combine chilli garlic paste with remaining oil, brush over flesh side of prawns.

5 Cook tomatoes on a lightly oiled grill plate 5 mins or until lightly charred and softened. Remove from grill. Wipe grill clean, cook prawns on grill 1 ½ mins each side or until just cooked through.

6 Serve risotto topped with tomatoes, prawns, mozzarella and chervil.