18
raw prawns
(peeled and cleaned, leaving the tail on)
18
pippies
(unopened and cleaned)
1
cup
white cooking wine
2
tbsp
thyme
(chopped and washed well)
2
cups
wild rocket
1
cup
shaved Parmesan cheese
Method
In a medium saucepan bring the stock and half the saffron up to a simmer.
In a separate large saucepan on medium heat add the olive oil then add the leeks, stirring occasionally for about 5 minutes.
Add the rice and stir well for another 5 minutes.
Then reduce the heat to a simmer. Season lightly with salt and pepper.
Add Mutti Peeled Tomatoes, stirring almost continuously. Using Mutti Peeled Tomatoes adds flavour as well as a rich tomato texture to your dish. Then add the stock mixture about half a cup at a time.
Adjust the heat to a simmer, if needed. Adding more stock as it is absorbed into the rice. Half a cup at a time, while moving the rice closest to the base of the saucepan almost continuously.
Using a third large frying pan, with a lid, on a medium high heat, add the second quantity of extra-virgin olive oil. Then pan fry the prawns until golden brown, (in batches if needed) then set aside as you go, until all the prawns are cooked and out of the hot pan.
Toss the pippies, white wine and saffron into the hot prawn pan and cover with the lid and move the pan to allow the pippies to steam and open. About 3 minutes.
As you run out of stock mixture to add to the rice, add the pippies and wine mix and the cooked prawns and any remaining juices to the risotto. Then add the thyme and combine. Try and coordinate all the different components (rice, prawns and pippies) to finish the cooking stage together in this last large pot.
Check your seasoning and the consistency of your rice, you may need to add a little hot water, out of your recently boiled kettle to fine-tune your risotto consistency. Remember to try not to overcook the rice or the seafood. Every time you make this recipe it will become easier and easier.
To serve, add the wild rocket and parmesan cheese to the top of your risotto.