Broadsheet

The new cookbook from the cook, host and writer, 7 Days of Dinner, is all about answering the daily question, “What should we have for dinner tonight?” This creamy risotto is designed for “fish Fridays”, but is a winner any night of the week. And Liaw has some tips for making the risotto perfectly textured.

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Step 1

Peel the prawns and put the shells and the stock in a large saucepan, reserving a couple of heads for the butter. Simmer the stock for about 15 minutes, then strain.

Step 2

Heat a large casserole dish over a medium heat then add the oil and onion. Fry the onion for about 3 minutes until translucent, then stir in the garlic and fry for a further minute. Add the rice and stir for about 1 minute, then add the wine and stir until it is absorbed. Add the passata, saffron and its water, and about a third of the hot stock, then simmer for about 5 minutes, stirring occasionally, until the stock is absorbed. Repeat twice with the remaining stock, reserving about 250ml (1 cup) to adjust the texture of the risotto to serve.

Step 3

Meanwhile, cut each prawn lengthways along its back most of the way through the prawn. As the last addition of the stock is being absorbed (taste the risotto to check that the rice is al dente; it should still feel slightly firm to the tooth), add the prawns and stir through. Cook for about 1 minute (the prawns will continue to cook while you serve), then stir through the butter and pecorino. Taste and adjust the seasoning and texture. Serve risotto on warmed plates.