Prawn risotto - Good Food Middle East
Try this authentic seafood risotto, typical of Venetian cooking
Ingredients
- 450g raw large unshelled prawns
- 1 garlic clove, peeled
- 1 fresh bay leaf, shredded
- 3 tbsp extra-virgin olive oil
- 85g unsalted butter
- 2 shallots or a small onion, finely chopped
- 350g Vialone nano or arborio rice
- 125ml dry white wine
- 1 tsp tomato purée
- 1 tbsp chopped fresh flatleaf parsley, optional
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