A recipe from the Good Food collection.
1.25 litres (5 cups) fish stock
125 ml (½ cup) white wine
pinch of saffron threads (optional)
25 g (1 oz) butter
1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, crushed
440 g (2 cups) risotto rice
1 kg (2 lb 4 oz) raw prawns (shrimp), peeled and deveined
1 teaspoon finely grated lemon zest
3 tablespoons finely chopped flat-leaf (Italian) parsley
1 tablespoon lemon juice
shaved Parmesan cheese, to serve
1. Heat the stock, wine and 250 ml (1 cup) water in a saucepan (with the saffron, if you're using it), cover and keep at a low simmer.
2. Heat the butter and oil in a large saucepan over medium heat until the butter melts, then add the onion and cook for 5 minutes, or until soft. Add the garlic and rice and stir until well coated in the buttery oil.
3. Ladle 125 ml (½ cup) hot liquid into the rice and stir constantly until it is all absorbed. Continue adding stock, 125 ml (½ cup) at a time, stirring constantly for about 20 minutes. Add the raw prawns and lemon zest with the final portion of stock. When the prawns are pink and curled and the rice is tender and creamy, stir in the parsley and lemon juice. Serve with Parmesan.