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Fry prawns in butter until just pink then remove from the pan.
Toss the shallots and half the witlof (finely chopped) into the pan and fry until soft, add the rice and stir. De-glaze the pan with wine and cook until rice is dry.
Stir in the warm chicken stock a ladle or two at a time, stirring constantly until all the stock is combined.
Just before serving stir through the butter and cream.
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