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1. Warm the chicken or seafood stock in a saucepan and keep it at a gentle simmer. Finely chop the onion, garlic cloves, and red chilli.
5 cup Chicken or seafood stock,
1 piece Onion,
4 clove Garlic cloves,
1 piece Red chilli
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2. Pat the prawns, peeled and deveined dry and season with some of the salt and black pepper.
400 g Prawns, peeled and deveined,
1 tsp Salt,
0.5 tsp Black pepper
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3. Heat half of the olive oil in a wide pan over medium-high heat. Sear the prawns, peeled and deveined for 1 to 2 minutes per side until just pink, then remove to a plate.
400 g Prawns, peeled and deveined,
1 tbsp Olive oil
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4. Reduce to medium heat. Add the remaining olive oil and half of the butter, then cook the onion for 4 to 5 minutes until softened. Stir in the garlic cloves and red chilli and cook for 30 seconds.
1 piece Onion,
4 clove Garlic cloves,
1 piece Red chilli,
1 tbsp Olive oil,
1 tbsp Butter
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5. Add the arborio rice and stir for 2 minutes until the grains are glossy and lightly toasted.
1.5 cup Arborio rice
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6. Stir in the crushed tomatoes and cook for 2 minutes. Add the chicken or seafood stock one ladle at a time, stirring often and letting each addition absorb before adding the next. Cook for 18 to 20 minutes until the arborio rice is al dente and the risotto is loose and creamy.
5 cup Chicken or seafood stock,
1 can Crushed tomatoes
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7. Stir in the remaining butter and parmesan. Fold the prawns, peeled and deveined back in and cook for 1 minute to warm through. Taste and season with the remaining salt and black pepper as needed.
400 g Prawns, peeled and deveined,
1 tbsp Butter,
0.8 cup Parmesan,
1 tsp Salt,
0.5 tsp Black pepper
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8. Serve immediately while the risotto is fluid and glossy.
