It is very difficult to find fresh prawns from the waters of the UK, but www.fishforthought.co.uk have found a sustainable source of frozen South Atlantic prawns which are a very good substitute.
Good quality stock is key to a good risotto and a stock using prawn shells is surprisingly easy to make.
For 4-6
30 threads of *saffron, crushed and soaked in 1 tbsp of boiling water for at least 20 minutes
1 litre of prawn stock – see A Simple Stock Using Prawn Shells
1 tbsp olive or rapeseed oil
1 medium onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
275g risotto rice (Carnaroli or Vialone Nano varieties are good)
A small glass of cold, dry vermouth
The leaves from a small bunch of parsley, finely chopped – you could use the stalks for the prawn stock.
Some salt flakes
Some prawns – a small handful for each person (see below for how to prepare them) *
Mix the soaked saffron into the stock in a pan and let it simmer over low heat.
Put the oil in a large frying pan over gentle heat. Add the onion and cook for about 10 minutes until it is starting to soften. Add the garlic and stir well.
Add the rice and stir, using a wooden spoon, until the grains are well coated in oil and glistening. Pour in the cold vermouth and continue stirring until it has been completely absorbed by the rice – this deglazing will also make it easier to scrape up any bits that may have stuck to the bottom of the pan.
Add a large spoonful of the hot stock and simmer, stirring until the liquid has been absorbed by the rice. Continue to add the stock at intervals and cook as before, until it has been absorbed by the rice and the rice is tender but still firm – about 20 minutes or so. Stir in the chopped parsley, taste the risotto and add some salt if you think it needs it.
Add the prepared prawns and let the whole lot simmer for about five minutes or until the prawns are cooked through.
Serve the risotto hot, on warmed plates.
*To prepare prawns
Defrost thoroughly if they are frozen and use them on the same day – raw prawns will deteriorate very quickly.
Use your hands to pull away the heads and peel away the shells, legs and tails.
Cut through the back of the prawn with a sharp knife – don’t cut all the way through but just enough to open it out so that it is flat.
Remove the black digestive tract and discard it. Wash the prawns under cold running water and drain on kitchen paper. Keep them in the fridge until you need them but, as already mentioned, use them the same day.
*see also Saffron – England’s Red Gold
