Ingredients
11 total- 1 x 250g pack frozen raw, shell-on prawns, defrosted and peeled, heads and shells reserved, plus extra unpeeled (optional, see tip)
- 800ml fish stock
- 1 pinch of saffron
- 100g unsalted butter, cold
- 8 celery sticks, very finely sliced
- 1 echalion shallot, finely chopped
- 1 large garlic clove, finely chopped
- 1 lemon or bergamot, zested, and ½ juiced
- 200g arborio rice
- 300ml champagne or prosecco
- 30g flat-leaf parsley, finely chopped
Method
3 stepsStep 1
Put the prawn heads and shells, stock and saffron in a pan; bring to the boil. Simmer for 10-15 mins. Strain, discard the heads and shells and return to the pan; keep warm.
Step 2
Melt half the butter in a pan over a low-medium heat. Add the celery and shallot and cook for 5 mins. Add the garlic and zest; fry for 1 min. Stir in the rice and fry for 1 min.
Step 3
Add the fizz; bubble until almost evaporated. Add the stock, a ladle at a time, stirring until absorbed before adding the next – this will take about 16-18 mins. Two-thirds of the way through, tip in the prawns; cook until pink. Stir in the citrus juice and remaining butter; season. Top with grilled prawns, if using (see tip), and parsley to serve.