1
shallot, very finely chopped – ½ t olive oil – 1 T butter - 2 cups of rice (not
Basmati or jasmine) 100 ml dry white wine - 5 cups of fish stock –-sprig of
thyme – half a bay leaf – a good pinch of saffron – salt – white pepper - 500g
raw peeled and deveined prawns - 1 T chopped parsley
Fry
the onion gently in the oil and butter with a pinch of salt. When it is soft,
add the rice and stir till all the grains are transparent. Add the white wine
and let it bubble away. Add the stock, a good shake of white pepper and the
herbs and saffron. Stir then cover the pot with some greaseproof paper, then
its lid and put into a 170°C oven for 20 minutes. Add the peeled prawns and put
back into the oven for 10 minutes. By this time the liquid has almost all gone
and the rice will be very moist and glossy. Taste and adjust the seasoning as
necessary. Stir in the parsley. Serves 4
© John & Lynne
Ford, Adamastor & Bacchus 2016
