Prawn, rosemary and corn risotto

INGREDIENTS 600g uncooked prawns 1 onion, peeled and finely chopped, skins reserved 2 garlic cloves, peeled and finely chopped, skins reserved 2 celery stalks, trimmed and chopped, trimmings reserved 8 rosemary, leaves removed and chopped, stalks reserved 1⁄2 cup olive oil 3l water 1 cup dry white wine 11⁄2 cups arborio rice 2 corn cobs, grilled and trimmed 50g butter 1⁄2 cup chopped parsley METHOD 1. Peel and devein the prawns, reserving the heads and shells. Refrigerate the prawn meat in a large bowl and set aside. 2. Heat 1 tbsp oil in a pan over a medium-high heat. Add the prawn heads, shells, onion skins, garlic skins, celery trimmings and rosemary stalks to the pan and cook for 2 minutes. 3. Add the water and 1⁄2 cup wine and bring to the boil. Skim the top. Reduce the heat and simmer for 30 minutes. Strain the stock through a sieve into a heatproof bowl. Discard any solids. 4. Heat 2 tbsp of oil in a pan over a medium-high heat. Add the chopped onion, garlic and celery and cook for 5 minutes until tender. Add the rice, stir and cook for 1 minute. Then add the rest of the wine and … Continue reading Prawn, rosemary and corn risotto