This one was so good we forgot to photograph it before we ate it. Not  a conventional recipe but very very good.

Spencer Gulf King Prawn Risotto.

You’ll need:

Green Prawns (whole with shells), chicken stock, fresh in-season vegies  (carrots, fennel, eggplant, capsicum, chilli), tomato pasta sauce (or tin tomatoes), dry white wine, risotto rice, continental parsley, rocket, sweet basil, salt & pepper, Romano cheese (we used Alexandrina), lemon.

We made our stock by peeling the prawns and simmering the shells and heads in chicken stock until red, took out thse then added some stuff like fennel and carrot and cooked the stock  further to flavour.

Poured in some tomato sauce (tin tomatoes would work too). Strained stock and seasoned with little salt pepper and chilli.

Went back to a clean pot, added a little olive oil, added some diced eggplant, capsicum, fennel and lighlty sauteed. Poured in Risotto rice and stired for a minute then added 2 cups white wine and reduced further whilst stiring. Then gradually added the stock (still warm) until half cooked.

Added the prawn meat and continue with stock until rice just cooked and  until a becomes a very-thick soup consistency.

Added then 100 gm butter, chopped continental parsley, rocket and  a handful of Alexandrina Romano (apologies to any of you traditional Italian cooks, we know cheese and seafood aren’t supposed to be in the same dish).

Serve with a wedge of lemon (and a glass of Sangiovese).

Please make this soon …..how was it?