PRAWN RISOTTO

This recipe is sooo yummy you have to stop yourself from eating more than you really need. You can add some scallops if you have some or even some fish fillets cut into small-bite size. If you do, cook them in batches at the beginning and add them to the risotto at the same time you add the prawns.

INGREDIENTS:

2 cups risotto rice - I used arborio

500g fresh prawns, peeled with tails kept intact and prawn heads kept aside

4 cloves garlic, crushed

1 leek, finely chopped

3 medium ripe tomatoes, grated and skins discarded

250ml dry white wine

1.5 lt fish stock

1 Tbsp butter, chopped into cubes

1-2 Tbsp dill, chopped
olive oil
salt and freshly ground pepper

METHOD:

Put fish stock into a saucepan and add the prawn heads. Bring to the boil, cook for 10 minutes. Turn off the heat and keep warm.

Add some olive oil to a large frypan, add the garlic and cook for about 30 seconds. Add the prawns to the pan and fry until just cooked. Remove from pan and set aside.

Add a bit more oil to the pan and fry the leek until tender, about 4 minutes.

Add the grated tomato to the frying pan and cook until pulpy, about 4-5 minutes.

Add the rice and mix well. Add the white wine and cook until it's been absorbed. Make sure you stir the rice.

Start adding some stock to the rice, a ladle at a time, and stirring after each addition. (I use a small strainer to make sure no solids from the stock with prawn heads get into the pan.)

Keep adding ladles of stock, and stirring the rice until almost al dente. Make sure you don't overcook it. Try a bit if not sure. It should take you about 20 minutes.

When it is almost done, add the prawns and any juices left in the bowl and the dill. Stir them through the rice. Add the last ladle of stock.

Turn off the heat and add the butter stirring carefully.

Season with salt and pepper if necessary. Serve immediately.

Serves 4