Tomato and prawn risotto with chilli butter

Elevate the flavour of your risotto by making using of your prawn shells to create a prawn stock to infuse the risotto with an extra layer of savoury depth. Take things to the next level with a homemade spicy chilli butter to spoon over the top of the risotto.

• serves

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• 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

Chilli butter

• 50 g butter
• 1 bird's eye chilli, finely sliced
• 3 prawn heads
• ½ tsp smoked paprika

Instructions

1. Peel the prawns and add the shells to the vegetable stock in a large saucepan, reserving a couple of heads for the butter. Simmer the stock for about 10 minutes.
2. While the stock is simmering, heat a second large heavy-based saucepan over medium heat and add the oil and onion. Cook, stirring, for 3 minutes, or until the onion is translucent. Add the garlic and cook for 1 minute, or until fragrant. Add the rice and toast in the oil for a further minute, then add the white wine and stir until the white wine is absorbed.
3. Add the passata, saffron (and soaking water) with a third of the hot stock and simmer for about 5 minutes, stirring occasionally until the stock is absorbed. Repeat two more times for the remaining stock, leaving about a cup of stock leftover to adjust the texture of the risotto to serve.
4. Cut the prawns lengthways along its back most of the way through the prawn. As the last addition of the stock is being absorbed (the risotto should be al dente) add the prawns and stir through. Cook for about 2 minutes, then stir through 25 g butter and the pecorino cheese. Taste and adjust seasoning. The texture of the risotto should be quite soft so that it spreads easily on a plate if you tap the bottom of the plate. Use some of the stock to thin the risotto if the texture looks too firm.
5. For the chilli butter, heat the butter in a small saucepan until foaming and add the chilli and 3 of the reserved prawn heads. Add paprika and mix through. Spoon risotto in bowls and spoon over the chilli butter. Scatter with more pecorino, pepper and parsley to serve.

Photography by Kitti Gould.

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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.

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