1L (4 cups) Massel salt reduced chicken style liquid stock
125ml (1/2 cup) water
0.25 gram of saffron threads
60ml (1/4 cup) olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
330g (1 1/2 cups) arborio rice
125ml (1/2 cup) white wine
150g (1 cup) frozen peas, thawed
1 large ripe tomato, seeded, cut into 1cm pieces
20g butter, at room temperature
600g medium green prawns, peeled, deveined
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Bring the stock, water and saffron just to the boil in a small saucepan over medium heat. Reduce heat and hold at a gentle simmer.
Heat 2 tablespoons of oil in a large saucepan over medium-low heat. Add the onion and stir for 6-8 minutes or until soft. Add the garlic and stir for 1 minute or until aromatic. Add the rice and stir for 2 minutes or until the grains appear slightly glassy.
Add the wine and stir for 2-3 minutes or until the liquid is almost absorbed. Add 1 ladleful (about 125ml/1/2 cup of stock) and stir until the liquid is absorbed. Add stock, 1 ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Continue for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Remove from heat and stir in the peas, tomato and butter. Season.
Heat the remaining oil in a large frying pan over medium-high heat. Cook prawns, in 2 batches, for 1-2 minutes each side or until prawns curl and change colour. Season.
Divide the risotto among bowls. Top with the prawns.
Enjoy your Saffron Risotto.