350g Carniroli Rice (any risotto rice is good)
200g Shelled Fresh Prawns (Uncooked)
1 Fennel Bulb
1 stalk of celery
1 Red onion
2 garlic Cloves
100ml dry white wine
50g Cold Butter
Extra virgin olive oil
Salt and Pepper
First create a Seafood Stock by Toasting the Prawn heads and Shells in a pot, Cut your celery, carrot and onion into large chunks, also add your fennel and leek trimmings and place in a pot of water. Bring too the boil and then to a low simmer for 30min.
Cut your fennel and leeks up small dice and add too a pot on medium heat with a touch of olive oil, thinly slice your garlic and sautee until translucent and soft.
Now add your Rice, it is important to toast your rice and cook for a minute before adding stock, this gives a protective coating for the the rice, stops its breaking apart and sticking together. Now your Risotto is alive, you must now for the next 15 – 20min watch and work your risotto.
Add your wine and let it evaporate, the starch with start to release and stock is now needed.
Adding small amounts of stock at a time constantly stirring and moving your rice, on and off the heat, making sure it dose not dry up or not too wet.
Season with salt and pepper, after 12min its time to add your prawns, check again the seasoning and constantly taste the consistency of the rice, making sure you do not over cook.
once your rice is at perfect consistency, turn off the heat and add butter, this is called Mantecatura in Italian. Now you have creamy, perfect risotto, full of flavour, plate your risotto and finish with chopped Parsley.