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Prawn and tomato risotto
Method
- Pour olive oil in the pan and add the onions, rice and wine.
- Add saffron and veg stock and cook till al dente (cooked so as to be firm but not hard).
- Finish the rice with butter and parmesan.
- Garnish with parmesan and basil sprig.
Ingredients:
10g - olive oil
10g - onion
120g - Arborio rice
10 ml - white wine
200 ml - veg stock
0.2g - saffron
10g - butter
10g - olive oil
10g - onion
120g - Arborio rice
10 ml - white wine
200 ml - veg stock
0.2g - saffron
10g - butter
RECIPES BY SURESH THAMPY
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