Prawn Risotto

The previous day make the vegetable stock  Recipe  .

Carefully take off the heads of the prawns followed by the outer scale. Take a sharp kife and carefully cut down through the body to butterfly the prawns  Picture  .

Peel and finely chop the shallots, put into a thick bottomed saucepan along with a good tablespoonful of butter and soften the shallots but don't brown. Add the rice and glass of wine and stir well. Then start adding stock ladle by ladle until the rice is soft.

Grind up the saffron in a pestle and mortar and stir in to the risotto as it becomes almost ready.

Meanwhile just before the risotto will be ready, season the butterflied prawns with salt, fresh pepper and lemon juice. Quickly cook them in a little oil until they are nicely pink.

Stir in another tablespoonful or two of butter into the risotto, season with a little ssalt if necessary, add the prawns and serve  Zoom  .