Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
Complex
Published 1999
This is one of my all-time favourite risotto recipes. The grains of rice look like golden jewels on the plate and the flavour is complex and ambrosial. For the best results, use the highest grade superfino arborio rice and the freshest prawns; make a decent fish stock, and cook with the wine you would choose to drink with the dish, not Château Cardboard!
Like any risotto, it must be eaten as soon as it is made — it cannot be cooked ahead of time and reheated with any success. Have e
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement