Prawn (Shrimp) Risotto With Saffron And Basil - cooking recipe

Ingredients

350 g risotto rice
1 kg large raw tiger shrimp
1 large onion, finely chopped
2 garlic cloves, minced
2 birds eye chiles, finely chopped
1 teaspoon saffron thread
20 fresh basil leaves, shredded
300 ml white wine
900 ml fish stock, boiled
100 ml olive oil
75 g butter
salt and pepper

Preparation

Heat the oil in a large, heavy pan. Add the onion, garlic and chilli and heat until golden.
Meanwhile, shell all the prawns but one per person, discarding the shells but retaining the heads.
Add the rice to the onion and stir until well covered with oil.
Reduce the heat and add saffron and white wine to the rice, stirring until the wine is mostly absorbed.
Add the prawn heads to the mix and ladle in the fish stock, about 100ml at a time, waiting until it is absorbed by the rice before adding another ladle.
When the rice is almost done (it should be a soft, creamy consistency), add the fish meat, two whole prawns and basil.
Turn the heat to high and cook, stirring, until the prawns are *just* done - don't overcook or they will turn rubbery.
Season with salt and pepper - remove the heads if you wish.
Just before serving, add the butter and stir in well.
Serve garnished with a whole prawn.