Options…I also add some of my ROASTED GARLIC COOKED WITH PEPPERLEAF just before I add the seafood, a really tasty combo. This is one of my favourite ways to make risotto, I know a lot of the purists might object to putting in tasty cheese, but it’s my take on how I like it! Don’t skip the stock and just use water, the stock is such an important flavour base to this one.
Peel the green prawns and put the shells, heads etc into a pot holding approx 1.5 ltres of water, put the prawn meat into a bowl for later.
Add carrot, pepperberries, brown onion and bay leaves and a sprinkle of Murray River salt
Bring to boil, then simmer for approx 1 hour to allow the flavours to develop.
Strain and keep hot to use for risotto, add 1 cup of white wine to stock
Put approx 2 tablespoons of oil in pan and heat
Add rice, stir to cover grains and toast lightly
Slowly add the stock., approx ½ cup at a time, stirring all the time until the rice absorbs, add a pinch of Saffron, then keep adding stock until rice is cooked, you might need to add some hot water if not enough stock
Add 1 cup grated tasty cheese, stir to dissolve
When cooked stir in the seafood mix and some of the prawns, these cook quickly, add salt to taste and also a squeeze of lemon to taste
Stir in the Anise Myrtle
Portion out the Risotto on plates
Top with a couple of prawns, Avocado, Warragul Greens, Fetta and Parsley…serve