Ingredients
Serves 42 litres prawn or fish stock
1 medium zucchini, finely sliced
100g butter
½ small onion, finely chopped
¼ fennel bulb, finely chopped (retain the top)
2 cloves garlic, finely sliced
300g Carnaroli rice
175ml Cinzano Bianco
12 Crystal Bay prawns, shelled and de-veined.
2 tbsp flat leaf parsley, chopped
Salt & pepper
Method
Risotto with Prawns and Zucchini
Cut the prawns into 2cm pieces. Heat the stock in a pan until simmering.
Melt 50g butter in a heavy based saucepan. Add the onion, fennel and garlic and cook gently until translucent. Add the rice and cook, stirring with a wooden spoon over a medium heat until the butter fully coats the rice (approximately three minutes).
Add the Cinzano and simmer until absorbed. Add the hot stock a ladleful at a time, stirring well between each ladle. Continue adding stock and stirring for approximately 15 minutes. Add the zucchini and cook for a further five minutes. Add the prawns and cook for a further minute.
When the rice is tender and moist and all the stock has been added, remove from the heat and allow to rest for 30 seconds. Add the remaining butter, fennel tops and parsley stirring vigorously (known as ‘mantecare’ and season with salt and pepper.