STEP 1
Bring a generous drizzle of olive oil to a medium heat in a large pan. Pinch the tails from the prawns, and separate the prawn flesh and tails into bowls. Once the oil has come to temperature, add the tails and cook whilst stirring for a few minutes, or until crispy, pink and fragrant. Remove and discard the shells, leaving the oil behind.
STEP 2
In a saucepan, bring the stock to a gentle simmer, then add the prawns and poach for 2-3 minutes or until firm and pink. Transfer the prawns to a bowl, set aside, then reduce the stock to the lowest heat and stir in the saffron.
STEP 3
To make the risotto, bring the prawn oil to a medium heat. Sauté the onion and garlic for a few minutes to allow the onion to soften, then add the rice and cook for a few more minutes to toast.
STEP 4
Deglaze the pan with the white wine, and cook whilst stirring until it has evaporated. Next, add a ladle of the vegetable stock to the pan, and cook whilst stirring until the stock has absorbed before adding the next. Repeat until all the stock has been incorporated, or until the risotto is creamy, loose and the rice is al dente*.
STEP 5
Add the juice of half a lemon and the butter, and stir into the risotto. Chop the prawns into large chunks, then fold through the risotto. Season to taste with Telegraph Hill Kawakawa Horopito NZ Bush Blend Salt and pepper.
STEP 6
In a separate bowl, stir together the remaining lemon juice, parsley, lemon zest and ¼ cup of Telegraph Hill Lemon Olive Oil.
STEP 7
Serve the risotto in bowls, with the parsley lemon mixture drizzle over the top. Enjoy!
Notes*
If you need more liquid to reach your desired risotto consistency or if the rice needs to cook for longer, warm additional stock and add until the risotto is cooked.
