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CLASSY RICE: What’s cooking today: Saffron prawn risotto

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It’s a marriage steeped in Italian food history: saffron-tinged risotto. This recipe is also made with wine, and finished with cream.

First make a good quality crustacean shell stock if you want this dish to have wonderful flavour. It’s easy and well worth the effort. Thehas the lowdown on how to cook a perfectly creamy risotto. It’s a kitchen skill worth having in your repertoire.

Have your stock in a jug to hand, and the wine opened in its bottle. Cook the onions and garlic in a little butter until softened, and set aside.

 

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