Tomato and Prawn Risotto with Chilli Butter

sbs.com.au

Jan Sessions

500 g raw prawns, in shell, heads reserved

1½ litres vegetable stock

¼ cup (60 ml) olive oil

1 onion, finely diced

3 garlic cloves, sliced

2 cups carnaroli rice

½ cup (125 ml) white wine

1 cup (250 ml) tomato passata

1 large pinch saffron, soaked in ¼ cup hot water

25 g butter

½ cup grated pecorino (or parmesan), plus extra to serve

salt and black pepper

1 tbsp finely shredded flat-leaf parsley, to serve

subheading: Chilli butter:

50 g butter

1 bird's eye chilli, finely sliced

3 prawn heads

½ tsp smoked paprika

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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