Why recepie famous for?
Stirring can be strangely soothing, as you'll find when preparing this summery seafood risotto
Ingredients
400g bag raw prawns, in their shells, defrosted if frozen3 tbsp olive oil
1 red chilli, deseeded, half sliced and half finely chopped
1½ l fish stock
50g butter
1 onion, chopped
300g risotto rice (we used arborio)
1 small glass white wine
200g frozen peas
zest and juice 1 lemon
Instructions
Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
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