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    IN SEASON

    Aug 12, 2020 4 minutes
    WORDS ERINA STARKEY

    PRAWN, ZUCCHINI FLOWERS & SAFFRON RISOTTO

    SERVES 4

    1 pinch saffron threads
    2 tbs extra virgin olive oil
    100g unsalted butter
    4 eschalots, finely chopped
    2 garlic cloves, crushed
    400g carnaroli rice
    3/4 cup (180ml) dry white wine
    6 zucchini flowers, stamen removed, stems thinly sliced, flowers halved lengthwise
    6 cups (1.5L) prawn stock
    24 medium green king prawns, peeled (shells and heads reserved for stock), deveined, halved lengthwise
    1/4 bunch flat-leaf parsley, leaves chopped, stalks reserved for stock, extra leaves to serve

    PRAWN STOCK (MAKES APPROX.

    2 tbs extra virgin olive oil1kg reserved prawn shells and heads1 each roughly chopped white onion, carrot, leek, celery stalk and tomatoReserved parsley stalks

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