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deeply flavoursome king prawn risotto!
Remove heads, skin & legs from prawns but leave the tails on & devein the prawn*
Place onto a plate, cover and set aside.
In a heavy based casserole add a tblsp or so of olive oil and add the prawn heads, shell & legs and 2 cloved garlic, a pinch of salt and a few grinds of black pepper and fry over low to medium heat for around 5 to 10 minutes, stirring occasionally to prevent sticking and to remove 'yummy burnt bits'.
Squeeze the heads to crush as much flavour from them then add approx. 1 to 1 1/2 litres of cold water. Bring to the boil, then reduce heat and allow to simmer for around half an hour.
Strain the stock and return to pan to continue simmering.
In a heavy frypan add 3-4 tblsp olive oil and the onion & fry over low heat.
When transparent, add garlic and chilli flakes and fry for a minute or two longer over low heat.
Add rice and stir well to coat with oil.
Saute over medium to high heat for approx 3-4 minutes, stirring constantly.
Pour over rice one ladle of stock - it should sizzle a lot!
Add another ladle or two and stir until liquid has almost gone.
Allow rice to come to high heat (without sticking!) before adding more hot stock.
Repeat process another 3 or 4 times - depending on how large your ladle is and how quickly the rice is cooking.
If you prefer a sloppier risotto, add more stock to desired consistency.
Place raw prawns into simmering stock and allow to cook for 1 - 2 minutes depending on size of prawns. Remove from stock and cut into bite-sized pieces, reserving 2 or 3 to top the dish when serving.
Remove stock from heat and allow to cool before freezing leftovers!
When rice is just cooked (it should still have a little 'bite') add the chopped prawn meat and stir to combine.
Add butter, 1 tblsp at a time, and mix well.
Add Parmesan and chopped flat leaf parsley and season to taste adding a dash or splash of freshly squeezed lemon or lime juice.
Serve, topped with 2 or 3 whole king prawns.
Cooking time for the risotto was only about 20 minutes, however to glean as much flavour from the stock as possible, it's a good idea to let it simmer away for as long as possible.
Deveining prawns tip - once you pull off the head & remove the skin/legs, the vein should be apparent. If you have deft fingers you can gently tug the vein from the head end without the need to slice the back open.
Alternatively, use a toothpick & skewer just below the vein, across the body of the prawn & lift gently, which will bring the vein to the surface and you can tug it loose.
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