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Recipe By: Photography: Courtesy of Hardie Grant / Steve Brown Photography: Courtesy of Hardie Grant / Steve Brown by Adam Liaw
Shared By Katie Heathershaw

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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