Prawn & saffron risotto(
Camera Press Prep time: 15 mins Cooking time: 35 mins serves 4)
Ingredients 1 tbsp butter 2 tbsp virgin olive oil 1 onion, finely chopped 1 1/2 cups arborio rice 1 garlic clove, minced 6 cups hot fish or chicken stock large pinch saffron threads 250g peeled prawns, cooked 8 prawns in their shells, cooked fresh flat-leaf parsley, for garnish Method 1. Melt butter with oil in a heavy pan, add onion and cook gently for 5 mins or until softened. Add rice and garlic and stir over moderate heat until grains of rice are coated with the butter and oil. 2. Add 2/3 cup hot stock and saffron and stir until stock is absorbed. Continue adding stock, 2/3 cup at a time, stirring constantly and letting rice absorb liquid between each addition. 3. Cook for 20 to 30 mins, until all stock is used and rice is creamy and al dente (tender but firm to the bite). Gently fold in peeled prawns and season with salt and pepper. Serve hot, garnished with prawns in their shells and fresh parsley.