Prawn Risotto

My plan was to cook a seafood risotto last night, however my Dad isn't a fan of fish, so I decided to make Prawn Risotto instead. It was really nice but it would have been so much better if it had been made with a marinara mix.

Just after adding the saffron.

Prawns added.

I'm loving the yellow lusciousness that the saffron gives to the dish!

Serves 4

• 1 cup dry white wine
• 1.25L fish stock
• 1/4 tsp saffron threads
• 1 Tbs butter
• 1 Tbs olive oil
• 500g raw prawns, peeled
• 1 onion, chopped
• 4 garlic cloves, sliced
• 2 cups arborio rice
• 2 tbs chopped flat-leaf parsley leaves, to garnish

1. Melt butter oil in a large, heavy-based fry pan over medium heat. 
2. Cook the onion, stirring, for 2-3 minutes until softened. Add garlic and rice and stir for 1-2 minutes to coat the grains. Add a ladleful of stock and stir until absorbed. Next, add wine and saffron, stir until absorbed. Continue adding stock, 1 ladleful at a time, stirring and making sure each is absorbed before adding the next, until rice is al dente. Add prawns and stir until cooked. Season and cook for 1 minute until heated through. Serve garnished with parsley.