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champagne & prawn risotto

main courses | serves 4
1. Place the saffron in a small bowl, cover with a splash of boiling water and leave to stand for a few minutes.
2. In a large saucepan over a medium heat, melt the butter and sauté the onion until soft. Add the rice and stir for a few minutes until it starts to go translucent. Add the champagne, stir and allow the alcohol to cook off. Stir in the saffron and its soaking water, then gradually add the stock a ladleful at a time, stirring in before adding the next. Once all the stock is added, keep stirring until the risotto is tender on the outside with a slight bite to the centre. Stir in the prawns and heat through before serving. Alternatively, heat the prawns in a separate pan and serve on top of the risotto. Add a dash of champagne to each plate for a decadent supper.



Recipe by Andy Harris, Photography by Sam Stowell

• from Jamie Magazine Recipe Yearbook