Saffron prawn risotto from Spice by Christine Manfield

Ingredients

• 18 green king prawns, peeled and halved
• 20 basil leaves, torn
• 75 g unsalted butter, diced
• 1½ teaspoons sea salt
• 350 g superfino arborio rice, rinsed
• 150 ml semillon or other dry white wine
• 1 teaspoon saffron threads
• 2 tablespoons minced brown onion
• 2 teaspoons minced garlic
• 2 red bird’s-eye chillies, minced
• 3 tomatoes, peeled, seeded and diced
• 900 ml Fish Stock
• 100 ml olive oil
• 1 teaspoon freshly ground black pepper