Prawn and Tomato Risotto

Ingredients

• 350 g raw prawns, peeled
• 2 tbsp olive oil
• 3 garlic cloves, sliced
• 1 tsp chilli flakes
• 1 onion, finely chopped
• 320 g arborio rice
• 120 ml dry white wine
• 200 g passata
• 1 litre hot fish stock
• 40 g cold butter
• a handful of parsley, chopped

Method

1. Sear the prawns

   Fry the prawns in the oil over a high heat with the garlic and chilli for barely a minute a side, until just pink, then lift them out. They will finish in the residual heat later; cooked twice through they go rubbery.

   2 min

2. Start the rice

   In the same pan, soften the onion, then toast the rice for two minutes so every grain is coated in the prawn-flavoured oil.

   8 min

3. Wine, tomato, stock

   Add the wine and let it evaporate, then the passata, then the hot stock ladle by ladle, stirring and waiting between additions.

   18 min

4. Check the bite

   At around 18 minutes the grains should be tender with a slight resistance at the centre. Season carefully — fish stock and passata are both already salty.

5. Return the prawns

   Off the heat, stir the prawns back in with the cold butter and the parsley, cover, and leave two minutes. No cheese: parmesan over shellfish flattens the sweetness you paid for.

   2 min