INGREDIENTS PER 4 PEOPLE
Rice for risotto, 12 Oz
Cloves of garlic, 2
King prawns, 10, 5 Oz
Pinches of saffron threads, 2
Glass of white wine, 1/2
A small bunch of parsley
Vegetable or fish stock, 36 fl Oz
A knob of butter
Clean the prawns. Wash the peppers, remove seeds and filaments and chop them into small pieces.
Soak the saffron in a couple of tablespoons of hot stock and allow to infuse.
In a large saucepan stir fry the garlic with 2 tbsp of olive oil. Add the peppers and cook them for 10 minutes until soft. Add the rice and stir for a further couple of minutes.
Add the wine, the salt and some of the hot broth with the saffron; cook the rice and as the water dries out keep topping it up with the broth whilst stirring from time to time.
When the rice is almost cooked, about 5-8 minutes before the end, add the prawns and the chopped parsley.
Switch the heat off add a knob of butter and a grind of pepper and incorporate well until the butter has melt.
Thanks to: My Little Italian Kitchen