Ingredients

300 g/11oz large raw prawns 1 onion 2 cloves
1 celery heart 1 carrot
80 g/3 oz butter 350 g/12 oz risotto rice salt

Instructions

1.Bring 1 litre/ 1 3/4 pints salted water to the boi l, add the prawns and cook for 2-3 minutes. Remove with a slotted spoon and peel and devein when cool enough to handle, reserving the shells.
2.Crush the shells in a mortar witl1 a pestle. Stick the onion with the cloves and add to the prawncooking liquidwith the celery and carrot, then bring to the boil and si mmer for 30 minutes .
3.Remove and discard the cloves, transfer the contents of the pan to a food processor, add the crushed shells and process to apuree.
4.Melt 50 g/2oz of the butter in asaucepan, stir in the rice and cook, stirring, until the grains are coated in butter. Add a ladleful of the puree andcook, stirring,until ithasbeenabsorbed. Continue adding the puree, a ladleful at a time, and stirring until each addition has been absorbed.
5.This will take 18-20 minutes. Meanwhile, melt the remaining butter in a frying pan. Add the prawns and cook, stirring occasionally, for 4-5 minutes.
6. When the rice is tender, transfer to a warm serving dish, arrange the prawns around it and serve.

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