Saffron Prawn Risotto

Ingredients

1/4 tsp saffron threads
Olive oil
2 garlic cloves crushed
3 tbsp chopped parsley
500g prawns
60 ml sherry
60 ml white wine
1.5l fish stock
1 onion chopped
440g risotto rice

Soak the saffron threads in 60 ml hot water

Heat oil in saucepan. Add garlic parsley and prawns and season with salt and pepper. Cook for 2 minutes, then add the sherry wine and saffron with the liquid. Remove the prawns with a slotted spoon and set aside.



Simmer until the liquid has reduced by half. Pour in the stock and 250 ml water, cover and keep at a constant simmer.



In a separate saucepan, heat olive oil. Cook onion for 3 minutes or until golden. Add the rice and stir over medium heat for 3 minutes.



Add 125 ml stock to the rice and stir constantly over low heat until all the liquid has been absorbed. Repeat the process until all the stock has been added and the rice is tender and creamy.



Add the prawns and stir until heated through. Season, then serve.



Ever since I went to Savoy Grill, London and tried the mushroom risotto with a poached egg on top, I have been adding a poached egg to my risottos. Again, the egg complements the saffron prawn risotto well, giving it a smoother taste.