Recipe(tried): Prawn & Saffron Risotto

This is a delicious and nourishing risotto recipe using Arborio rice.
Prepartion Time: 20 Minutes Total Cooking Time 40 minutes Serves 4

1/4 teaspoon saffron threads
500g (1 lb) raw prawns
1/3 cup (80 ml / 2 3/4fl oz) olive oil
2 cloves garlic, crushed
3 tablespoons chopped parsely
3 tablespoon dry sherry
3 table spoons white wine
6 cups (1.5 litres) fish stock
1 onion diced
2 cups (440g / 14oz) Arborio rice

1. Soak the saffron threads in 3 tablespoons of water. Peel the prawns and devein, leaving the tails intact. Heat two tablespoons of olive oil in a pan. Add the garlic, parsley and prawns and season with salt and pepper, to taste.
Cook for two minutes, then add the sherry, wine and saffron threads with their liquid. Remove the prawns with a slotted spoon. Simmer until the liquid has been reduced by half add the fish stock and one cup (250ml / 8fl oz) water and leave to simmer
2. In a separate large, heavy base pan heat the remaining oil. Add the onion and rice and cook for three minutes. Keeping the pan of stock constantly at simmering point, add half a cup (125 ml / 4 oz) of hot stock to the rice mixture. Stir constantly over low heat with a wooden spoon, until all liquid has been absorbed. Add another half cup of stock and repeat the process until all the stock has been added and the rice is tender and creamy - this will take 25 to 30 minutes.
3. Stir in the prawns, warm through and serve, it is delicious with freshly grated parmesan cheese.
Bob Apetito!!!!!