Prawns, Saffron, Chilli and Tomato with the traditional risotto base and process.
Put stock, water and crushed, or finely chopped, saffron in a saucepan and bring up to the simmer.
In a large fry pan or heavy saucepan over medium heat, melt the butter with olive oil.
Add the onion, garlic and chilli and saute gently until soft.
Add the rice and stir for about 2 minutes, until all the grains are coated shiny.
Add the tomatoes and continue to saute for another minute.
Turn up the heat and add the wine.
Add ladles of the stock 1 or 2 at a time and stir often while rice absorbs each amount of stock before adding more.
When rice has absorbed most of the stock, taste for "doneness". The rice should be al dente pasta textured, not too soft.
Reduce heat to a low simmer.
Add the prawns and parmesan, stir and cover for 2 minutes.
Season to taste and stir through the basil leaves, adding a leaf or sprig on top for presentation.
Fresh saffron tastes completely different. I bought saffron in Hobart that had been grown in Tasmania and it made this dish so much better.
If you want a stronger colour to the dish, soak the saffron in some warm water for a couple of hours before use.
Medium prawns are sweeter and the right size for this dish.
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