A pinch of Saffron threads
2 Garlic Cloves, thinly sliced
500g Fresh Prawns, peeled and deveined, tails intact
Dry White Wine or Vermouth
1.5 litres Fish or Chicken Stock
1 Onion, finely chopped
1 Celery stick, finely chopped
400g Risotto Rice
Frozen or fresh Peas
1] Soak the Saffron threads in a little hot water.
2] Heat a little Olive Oil in a pan.
3] Add the Prawns and Garlic and gently fry for 2/3 minutes until the Prawns are nearly cooked. (The Prawns are completely cooked when they go pink)
4] Pour in the Saffron with the water they soaked in and stir. Then pour in the Wine and simmer for a few minutes.
5] Use a slotted spoon to remove the Prawns and set aside.
6] Reduce the liquid a little, then add in the Stock, keeping on a low simmer.
7] Heat a little Olive Oil in a big heavy based pan and sweat the Onions and Celery, 10 minutes or so, until they start to brown.
8] Add the rice and stir around until the rice starts to go transparent.
9] Turn the heat up and pour in a good glug of Wine/Vermouth.
10] Keep stiring and pour in some Stock.
11] Massage the Rice gently in the pan until the Stock gets absorbed.
12] Keep adding the Stock until the Rice is close to being cooked.
13] Throw in the Peas and Prawns and stir through.
14] Turn the heat off and put a lid on the pan.
15] When the Peas and Prawns are warmed through, serve.
When you put the Peas and the Prawns in, keep the heat on, but low, and stir gently until they have warmed through. Then take the heat off, and stir in some Butter and Parmesan. Replace the lid and let it sit for a couple of minutes before serving. Most would advise against mixing cheese with seafood, but I really like the flavour of the Prawns and the cheese...