This is a very adaptable recipe with ingredients that can be easily swapped for others if you prefer. You can also make it with white rice: just add your broth as instructed and follow the same method, but the cooking time will be much shorter (about 20 minutes).
Peel and devein the prawns (keeping the shells), leaving the tails on four of them, if you like. Butterfly these four and chop up the rest. Put the butterflied prawns in one side of a bowl, the chopped prawns in the other side, then cover the bowl and keep it in the fridge.
Put the prawn shells and half the oil into a pan and cook on high for about a minute, stirring a few times, until the shells turn pink. Add the garlic and, when you can smell it, add the passata. Sauté for a few more minutes. Add
Heat the butter and the remaining oil in a heavy-based pan suitable for making risotto. Add the shallots and sauté for a few minutes over medium heat until lightly golden and softened, then add the rice. Stir and turn it for a few minutes so that it is well coated. Add a ladleful of the broth and stir with
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