Name: Yamba Prawn and Saffron Risotto with Pesto
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 teaspoon sea salt; 100 ml olive oil; 900 ml fish stock; 2 tablespoons finely diced brown onion; 1 teaspoon saffron threads; 20 basil leaves, shredded; 150 ml sauvignon blanc; 350 g arborio rice, rinsed; 2 red bird’s-eye chillies, minced; 2 teaspoons minced garlic; 3 tablespoons Basil Pine Nut Pesto; 18 green Yamba king prawns; 75 g unsalted butter; 1 teaspoon black peppercorns, freshly ground

Preparation info

Serves
6

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

Risotto, one of my all-time favourites, is cooked regularly for our staff meals and at home as the ideal one-pot meal. It makes an appearance at the Restaurant as a special addition to the menu or as part of a set menu for a group. It is a dish that requires time, patience and constant attention to elevate it to its correct place. To cook and reheat it only results in a stodgy, sticky mess that dissatisfies the palate.

The basic rules for perfect risotto include using arborio rice,