A good risotto is something you make only for friends because everyone needs to be sitting and waiting for the moment it is ready. The ingredients must be great for it to be perfect. I suggest you make a stock from the prawn peelings. 


Serves 4

• 20 green tiger prawns


• 2 tbsp olive oil


• 30g butter


• 1 small onion, finely chopped


• 2 tsp crushed garlic


• 1 cup risotto rice — arborio or other


• 1/2 cup white wine


• salt and freshly ground black pepper


• 4 cups stock — make some from prawn peelings and then make up the rest with fish or chicken stock


• lemon, finely grated rind and juice


• 1/4 cup flat-leaf parsley, roughly chopped


Peel the prawns, retaining the peelings for a stock. To make stock, cover the peelings with water, simmer for 20 minutes, drain and save liquid to use later. Cut the tails in half lengthwise, removing the intestinal tract. Put them to one side. Heat the oil and half of the butter in a medium pot. Add the onion and cook over a moderate until it is softened but not coloured. Add the garlic and the rice and toss around for 2 minutes. Add the wine and when that has been absorbed you can start adding the stock. Season first, then add the stock a ladleful at a time, stirring often.

When each addition has been absorbed add some more. When you are getting towards the end you need to concentrate a bit. What we are looking for is rice that is cooked but still a little chewy and the consistency we want is just flowing without being soupy. If you have used all of your stock just use a little water. When you are happy fold through the prawns and the remaining butter — there will enough heat in the risotto to cook the prawns. Then fold through the lemon and parsley, stir again and serve.

© The West Australian

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