Russell Brown, Michelin-star chef proprietor of Sienna in Dorchester, shares his recipe for prawn risotto with Seven Days

Prawn Risotto

Serves two

  • 100g risotto rice
  • 1 small onion, diced
  • 1 clove of garlic, crushed
  • 75ml white wine
  • 1 pinch saffron strands
  • 1 litre vegetable stock
  • 1 small courgette, quartered deseeded and sliced
  • 12 raw tiger prawns, peeled and deveined
  • 25g butter
  • 2tbs olive oil

In a heavy-based saucepan heat the oil and sweat the onion and garlic over a low heat until soft, add the rice and cook, stirring constantly, for two minutes.

Put the stock on to come up to a gentle simmer.

Add the wine and saffron to the rice and cook until completely absorbed.

Add stock a ladle at time stirring well with each addition.

Continue until the rice is just al dente. When you squash a grain between your fingers you should still see a little white core.

Stir in the prawns and courgette, allow the rice to come back to the simmer, cook for one minute and then remove from the heat.

Drop the butter on top of the risotto and leave to rest for 5 minutes.

Stir in the butter, adjust the seasoning and reheat gently.

The rice should be creamy and fluid, so add a little more stock if too stiff.

Pour into warm bowls and drizzle over a little good olive oil.

  • siennarestaurant.co.uk Follow Russell on twitter @SiennaDorset