Prawn, Zucchini Flowers and Saffron Risotto

delicious.com.au

Pinotpuss

1 pinch saffron threads

2 tbs extra virgin olive oil

100g unsalted butter

4 eschalots, finely chopped

2 garlic cloves, crushed

400g carnaroli rice

¾ cup (180ml) dry white wine

6 zucchini flowers, stamen removed, stems thinly sliced, flowers halved lengthwise

6 cups (1.5L) prawn stock

24 medium green king prawns, peeled (shells and heads reserved for stock), deveined, halved lengthwise

¼ bunch flat-leaf parsley, leaves chopped, stalks reserved for stock, extra leaves to serve

subheading: PRAWN STOCK (MAKES APPROX. 6 CUPS - 1.5L):

2 tbs extra virgin olive oil

1kg reserved prawn shells and heads

1 each roughly chopped white onion, carrot, leek, celery stalk & tomato

Reserved parsley stalks

Directions at delicious.com.au

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