Prawn Risotto

Ingredients: for Stock


1 kg Raw King Prawns
20 gm butter
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 tspn black peppercorns
1 tspn saffron threads
parsley stalks and basil sprigs
375 ml dry white wine
2 tbsn brandy
2 tbsn tomato paste
2 litre water

Ingredients: for Risotto

1.5 litre prawn stock
40 gm butter
1 leek
chopped finely (white only)
3 hearts of celery stalks
chopped finely
450 gm arborio rice
reserved prawn meat
2 tbsn finely chopped parsley

To Cook:

Shell and clean prawns, reserving shells and heads.
Refrigerate prawn flesh.
Wash the prawn heads and drain well.
Heat butter in a large, heavy-based saucepan and fry the prawn heads and shells until they turn pink.
Add the remaining stock ingredients and bring to the boil, then reduce the heat and simmer gently for 90 minutes. Cool, the strain through a fine sieve, pushing the liquid out of the solids.
To make the risotto bring the stock to the boil in a large saucepan, then reduce the heat until just simmering. Meanwhile, melt half the butter over a low heat in a heavy-based saucepan and fry the leek and celery until softened. Add the rice to the pan and stir until each grain in coated with butter.
In crease the heat and ladle about 1 cup of the stock and cook, stirring constantly until the stock is almost absorbed. Repeat the process until stock is used.
Cook until the rice is al dente and the risotto is creamy (approx. 18 - 20 minutes)
Add the prawns just before the end of the cooking time, and cook until they turn pink.
Stir in the remaining butter and parsley.