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king prawns arrabiata
Ingredients - Serves 2 Method
8 fresh king prawns
50g Arborio rice
1g ground saffron
1 tbsp chopped onion
300ml chicken broth
2 cloves garlic
1 chili pepper
1 tbsp Grappolini Paneolio Extra Virgin Olive Oil
Salt and freshly ground pepper		 Start off the risotto by frying the onion and the rice in the extra virgin olive oil until warm and add half the chicken stock and the saffron. Bring to the boil and simmer for 18 minutes, stirring occasionally. Meanwhile peel the prawns, leaving the tails on, put n a dish and sprinkle some extra virgin olive oil and bake in a moderate oven for about 6 minutes. Fry the garlic, chili and prawn heads together until soft. Add the remaining stock and bring to the boil and season with salt and freshly ground pepper. Whizz in a blender and strain through a fine sieve. Put the risotto in an oiled mould and overturn onto a serving plate. Arrange the prawns on top of the mould, pour over the sauce and serve.
When making the risotto always add warm liquid broth. Use three times as mush liquid as rice, adding gradually until all the liquid has been absorbed.