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Collection: Seafood
Recipe By: Photography: Courtesy of Hardie Grant / Steve Brown
Photography: Courtesy of Hardie Grant / Steve Brown
by Adam Liaw
Recipe: Adam Liaw’s Tomato And Prawn Risotto With Chilli Butter
Ingredients
- 700g raw prawns, unshelled
- 1.5L (6 cups) vegetable stock
- 60ml (¼ cup) olive oil
- 1 brown onion, finely diced
- 3 garlic cloves, sliced
- 440g (2 cups) carnaroli rice
- 125ml (½ cup) white wine
- 250ml (1 cup) tomato passata
- 1 large pinch saffron, soaked in 60ml (¼ cup) hot water
- 25g salted butter
- 45 g (½ cup) grated pecorino or parmesan, plus extra to serve
- Black pepper, to season
- 1 tbsp finely shredded parsley, to serve
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