Adam Liaw’s tomato and prawn risotto
Serves 4
Prep time: 20 minutes
Cooking time: 35 minutes
Ingredients
700g raw prawns, unshelled
1.5L (6 cups) vegetable stock
60ml (¼ cup) olive oil
1 brown onion, finely diced
3 garlic cloves, sliced
440g (2 cups) carnaroli rice
125ml (½ cup) white wine
250ml (1 cup) tomato passata
1 large pinch saffron, soaked in 60ml (¼ cup) hot water
25g salted butter
45 g (½ cup) grated pecorino or parmesan, plus extra to serve
Black pepper, to season
1 tbsp finely shredded parsley, to serve
